Spinach, Goat Cheese and Walnut Stuffed Chicken Breast with Warm Roasted Pepper Sauce

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   In a large skillet, heat 1 tablespoon olive oil. Add 2 minced garlic cloves and cook for 30 seconds. Add the fresh spinach with a pinch of salt and sauté for 1 to 2 minutes until wilted. Remove from the heat and let cool slightly.

3. 3

   Mix the sautéed spinach with the crumbled goat cheese and chopped walnuts.

4. 4

   Butterfly the chicken breasts and season them inside and out with the salt, black pepper, 1 teaspoon of the smoked paprika, and the dried oregano.

5. 5

   Divide the spinach, goat cheese, and walnut filling among the chicken breasts. Close each one and secure with wooden toothpicks if needed.

6. 6

   Heat the remaining tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2 to 3 minutes per side.

7. 7

   Transfer the skillet to the oven and bake for 12 to 15 minutes at 200 °C / 400 °F, or until the chicken is fully cooked.

8. 8

   Meanwhile, make the sauce: place the roasted red pepper, 1 garlic clove, chicken broth, Dijon mustard, lemon juice, and the remaining 1/2 teaspoon smoked paprika in a blender or tall container. Blend until smooth.

9. 9

   Pour the sauce into a small saucepan and warm it over medium heat for 3 to 4 minutes until heated through. Adjust with salt and pepper if needed.

10. 10

    Remove the wooden toothpicks from the chicken, slice each breast into thick halves if desired, and serve with the warm roasted pepper sauce spooned over the top or on the side.