Sun-Dried Tomato Goat Cheese Stuffed Chicken with Chimichurri Sauce
This sun-dried tomato goat cheese stuffed chicken is packed with tender sun-dried tomatoes and spinach, creamy goat cheese, and drizzled with an INSANELY flavorful chimichurri sauce.
Servings 4 servings
Ingredients
Stuffed Chicken
- 3 medium boneless skinless chicken breasts (about 1-1/2 lbs)
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 cups baby spinach
- 1/2 cup oil-packed sun-dried tomatoes
- 1/2 cup crumbled goat cheese
- Salt and pepper to taste
Chimichurri Sauce
- 1/2 cup flat-leaf parsley
- 3 tablespoons lemon juice
- 2 cloves garlic
- 1 tablespoon agave syrup
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/8 teaspoon crushed red pepper flakes
Instructions
Stuffed Chicken
- Pound chicken to 1/2-in thickness and carefully cut a little pocket 3/4 of the way through each breast. Season chicken on both sides with salt and pepper.
- Melt butter in a medium skillet over medium-high heat. Sear chicken in butter 3-4 minutes per side, flipping once until chicken is golden brown (chicken will not be fully cooked yet) Transfer to a baking pan.
- In same skillet over medium heat, saute garlic in drippings until fragrant. Add spinach and sun-dried tomatoes and cook until spinach is wilted. Remove from heat.
- Stuff seared chicken breasts with sun-dried tomato/spinach filling and crumbled goat cheese. Bake chicken at 375F 20-25 minutes until chicken registers 160F. Keep warm and set aside for a moment.
Chimichurri Sauce
- Place parsley, lemon juice, garlic, and agave in a food processor. Pulse several times while drizzling olive oil through top until sauce is thick and smooth, scraping down sides as necessary. Season sauce with salt and pepper to taste and red pepper flakes.
- Serve stuffed chicken hot with chimichurri sauce drizzled on top and enjoy!