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cook to impress: stuffed chicken

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March 25, 2012
Friday night was my ‘cook for my handsome boyfriend’ night – and I thought stuffed chicken breasts would be fun and different for our main dish!

I’ve made stuffed chicken breast before (using mustard, brie, and spinach), but I wanted to try something new – aka. something that would make me use my food processor (everyone should have one of these). 


What do you need?

– 2 chicken breasts
– extra virgin olive oil
– handful of spinach leaves
– 1 shallot (you can also use yellow onions – I wanted to intensify the flavour)
– 2 cloves of garlic
– sundried tomatoes (about 8 pieces – mine were about the size of a penny)
– olive tapenade (not essential, but I wanted to boost the favour, I purchased the President’s Choice version)
– 1 or 2 mushrooms
– 2 tbsp of goat cheese

Heat your oven to 350F

Slice the chicken breasts thin and horizontal (they should be easy to roll). Toss the spinach, shallot, garlic, sundried tomatoes, olives, mushrooms, and goat cheese into the food processor and blend them. 

Arrange the chicken breast slices on a baking sheet – which has a piece of parchment paper on it. 



Spoon the mixture on top of the chicken breasts. 



Roll the chicken, and make sure the end of the chicken is on the bottom – you don’t want any unrolling happening!



I had extra stuffing, so I spooned it on top of the chicken, and drizzed olive oil on top as well. I baked it in the oven at 350F for about 15 minutes. 



Voila! Amazing and delicious stuffed chicken. Pair this with risotto (we did!), a salad, or roasted vegetables. 

What’s the fanciest meal that you’ve prepared for date night?

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