Today’s blog was inspired by my freezer meal prep. I recently purchased lots of boneless chicken breasts on sale and needed to find a recipe to exchange for this month’s freezer meal. I looked in our trusty cookbook (I know, shameless plug) and found my friend Melissa’s Goat Cheese Stuffed Chicken. I LOVE goat cheese and decided this sounded really good!Melissa’s recipe called for chicken breast, goat cheese, crushed pistachios, and roasted red pepper. I couldn’t find the pistachios so I used almond slices instead and decided to add spinach and garlic.
Here is my recipe:
Spinach (sautéed with garlic in a jar): you can use fresh or frozen
roasted red peppers in a jar
Step 1: Preheat oven to 350 degrees.
Step 2: Place chicken breast in a ziplock and pound it flat.
Step 3: Season with cajun seasoning on both sides.
Step 4: Season with salt on the side that is up.
Step 5: Sauté spinach and garlic and then place a scoop on the chicken breast.
Step 6: Place roasted red peppers on top of the spinach.
Step 7: Sprinkle with sliced almonds.
Step 8: Top with goat cheese.
Step 9: Roll the chicken breast up and fasten with toothpicks.
Step 10: Heat up a little olive oil and brown the chicken roll 3 minutes on one side and 1.5 minutes on the other side.
Step 11: Cut the rolls in halves or thirds and place on a baking sheet lined with foil.
Step 12: Cook for 15-20 minutes or until the chicken is cooked.
One of the things I most enjoyed about this recipe was that after I made my freezer meals, I decided to make it with my kids for dinner. They loved helping prepare the meal and had a complete buy in (they all said they loved it). I knew this recipe would turn out good because let’s face it, what doesn’t taste good with goat cheese? My friend Jessica doesn’t like goat cheese so she substitutes this recipe with feta cheese.
Here are a couple other ways I love goat cheese:This dip is so good and so easy, I kick myself for not remembering it every time we have company! All you have to do is pour goat cheese on top of marinara and heat in the oven for a few minutes to melt the cheese. Have your guests dip a hard crostini in the dip for an exceptionally taste appetizer.
Side note: How many of you have been to the Houston tapas restaurant called Mia Luna and ordered their goat cheese marinara? Finally, you can’t go wrong with goat cheese on a pizza!
My question for you, what is YOUR favorite GOAT CHEESE recipe?