Spinach And Goat Cheese Stuffed Chicken Breast - cooking recipe

Ingredients

4 chicken breasts, pounded thin
1/2 cup goat cheese (such as chevre)
1 (10 ounce) box frozen spinach, thawed and drained
1 small onion, diced
2 cups chicken broth
2 tablespoons lemon juice
1 teaspoon lemon zest
1/2 cup flour
2 garlic cloves, minced
1 teaspoon red pepper flakes
1/4 cup fresh parsley, chopped
2 teaspoons dried thyme
4 tablespoons roasted red peppers, diced
3/4 teaspoon salt
1 teaspoon pepper
12 toothpicks

Preparation

Preheat oven to 300.
In a bowl, mix spinach, goat cheese, lemon zest, 1/2 teaspoons salt and pepper until well combined.
Lay pounded chicken breast out and place 1/4 of cheese mixture on top. Roll chicken breast and secure with toothpicks (I usually use about 3 each piece).
Dredge chicken in flour and brown on all sides in heated skillet.
Remove chicken and place in oven while completing dish.
Add 2 tbs. oil in skillet and add garlic, onion, thyme, 1/8 teaspoons salt and red pepper flakes. Cook 3-4 minute then add 1 tbs. flour. Cook 1 minute more.
Whisk in stock and cook 4-5 minute until thickened.
Add lemon juice, parsley and roasted peppers.
When plating, slice each breast about 1/2 inches thick and spoon sauce on top.