First of all, I love anything with goat cheese. I don’t like Kalamata olives so I used black olives and skipped the capers. I also stuffed some of the goat in the chicken with the spinach. I served the chicken warm with a side of penne pasta.
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 1 shallot, finely chopped
- 1 teaspoon finely chopped thyme
- 6 cups baby spinach
- Salt and freshly ground pepper to taste
- 1/2 cup drained and chopped jarred roasted red peppers
- 3 tablespoons chopped pitted Kalamata olives
- 1 tablespoon capers, chopped
- 1 teaspoon balsamic vinegar
- 2 boneless, skinless whole chicken breasts, halved and pounded out to 1/4-inch thickness
- 4 ounces mild goat cheese, at room temperature
- 2 tablespoons chopped flat-leaf parsley
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add garlic, shallots and thyme and cook, stirring occasionally, until softened, 2 to 3 minutes. Add spinach and cook, tossing often, until just wilted, 1 to 2 minutes. Season with salt and pepper, then remove from the heat and set aside to let cool.
Preheat oven to 375°F. In a small bowl, mix peppers, olives, capers, vinegar, salt and pepper; set aside.
Arrange chicken on a clean surface in a single layer. Divide spinach mixture between the 4 pieces of chicken, then top evenly with the goat cheese and red pepper mixture. Roll up each piece of chicken tightly, folding the end pieces in before sealing each roll. Transfer chicken to a baking pan, cover with foil and bake until almost cooked through, about 25 minutes. Uncover, brush chicken with remaining 1 tablespoon oil and bake until golden brown and cooked through, about 10 minutes more.
Set aside to let rest for 10 minutes, then slice chicken, transfer to a platter and serve garnished with parsley.
Source: Whole Foods