Tuesday, February 7, 2012

Recipe: Slow Cooker Stuffed Chicken

What is better than goat cheese? How about goat cheese, spinach, and roasted red peppers stuffed inside a chicken breast?  Yeah it happened.  I followed this recipe as best I could, and the result was pretty tasty.  I will say that this meal prep is kind of messy, but I think the flavors are great.  We didn't even eat this over rice or any starch (for us this is a HUGE victory) so it's really pretty healthy!  If you have leftovers, make sure to take some extra "sauce" from the crock and add it to the tupperware so when you re-heat it will stay...not dry (i can't say the "M" word...grosses me out).  Enjoy!


4 boneless, skinless chicken breasts (try to use a pretty thick breast)
1 roasted red pepper, diced
about 1/2 a bag of fresh spinach
goat cheese crumbles
minced garlic
1/2 c. white wine
3/4 cup chicken stock
EVOO
s&p
basil (fresh or dried)




Salt & pepper your chicken.  Gently make a slit on either side of each chicken breast (be sure not to cut all the way through).  Set aside.


In a skillet, wilt the spinach with a bit of EVOO and minced garlic, about 5 minutes.  While that's cooking, stuff the chicken with a few slivers of pepper and as much cheese as you like.  When the spinach is done, add to the chicken.




Add a bit more EVOO to the pan and sear the chicken on both sides, about 3-4 minutes per side. 


 Meanwhile, in your Crock Pot, add the wine and chicken stock.  Once chicken is seared (doesn't need to be cooked all the way through) add to the Crock.  Cover and cook on LOW for 6-8 hours.


If you don't like goat cheese, you could use mozzarella or any other favorite!

1 comment:

Robin said...

looks yummy. Another must try. thanks