Recipe: Goat Cheese & Spinach Stuffed Chicken Breast

organic chicken breast
crumbled goat cheese
organic fresh spinach
fresh garlic
fresh bell peppers
fresh brussels sprouts
pine nuts
balsamic vinegar
organic extra virgin olive oil
cracked pepper
sea salt


  1. Preheat oven to 375°F.
  2. Take your raw chicken breast, cut a pocket into the side of each chicken breast.
  3. Take 2 tablespoons of crumbled goat cheese and fill the pocket.
  4. Take a generous pinch of spinach and fill the remaining space. Note: I used a couple toothpicks to help secure the opening on the chicken breast and ensure all ingredients roast inside of the chicken.
  5. Place chicken breast in a glass baking dish.
  6. Drizzle the chicken with extra virgin olive oil (EVOO), cracked pepper, garlic powder, and other seasoning to taste.
  7. Put chicken in oven, bake until chicken is fully cooked.
  8. While the chicken is cooking, place your chopped brussels sprouts in a sauté pan, drizzle EVOO, balsamic vinegar, spices to taste, raw pine nuts. Slowly sauté.
  9. On a baking sheet, place a whole bell pepper with a light coat of EVOO. Note: Be sure to take core and seeds out before roasting.
  10. Alongside the bell pepper in a small piece of aluminum foil, place a whole garlic with EVOO in the center of the whole garlic to moisten it, wrap the alumni foil around the garlic like a blanket.
  11. Place baking sheet on other shelf in oven, roast until garlic is tender and bell pepper is slightly blackened.
  12. Place on your favorite dinner plate, pour a glass of Chardonnay (or any wine of your choosing), and enjoy!

Bon Appétit!

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