Chicken Breasts Stuffed with Silver Goat® Plain Goat Cheese, Sun Dried Tomatoes, and Fresh Baby Spinach
3 Skinless, Boneless Chicken Breasts, halved horizontally
3-4 ounces of Silver Goat® Plain Goat Cheese
5-6 slices of sun dried tomatoes, not packed in oil, chopped
6 ounces of fresh baby spinach, roughly chopped
1 medium sized shallot, finely chopped, about 1 1/2 tbsp
1 tbsp of olive oil
1/3 cup of flour, seasoned with salt and pepper
1 egg, whipped
1 1/2 cup of Panko, as needed
2-3 fresh thyme sprigs, leaves removed (or 1 tsp of your favorite savory spice);
Preheat oven to 375º F and spray a baking sheet with non stick spray or line with wax paper.
Sauté the shallot in olive oil over medium heat until translucent. Add the spinach and sauté just until the spinach wilts. Transfer to a mixing bowl, add the goat cheese and the sun dried tomatoes. Stir until all ingredients are mixed together. Set aside.
Pound the chicken breasts with a meat tenderizer until 1/4 inch thick. Spoon approximately 3-4 teaspoons (depending on size of the chicken breast) of the goat cheese mixture at one end of a chicken breast. Roll up the chicken, keeping the filling inside.
Once all the chicken breasts have been stuffed and rolled, set up the dredging station, placing the flour, panko breadcrumbs mixed wih the fresh thyme, and the whipped egg into separate shallow bowls or dishes. Dredge the chicken in the flour, then egg, and then coat with Panko, making sure that the filling does not fall out. Place on the baking sheet.
Once all chicken rolls have been dredged and added to the baking sheet, place in oven and cook for 18-22 minutes, until chicken is cooked. For a crispier outside, broil for the remaining 2 minutes of cook time. Serve with your favorite rice dish or over pasta.
Leftovers tip: If you have any leftover filling, set aside for an appetizer, served on crackers or bread.
Frittata with Silver Goat® Goat Cheese Crumbles, fresh Baby Spinach, Cremini Mushrooms, Breakfast Sausage
5-6 large eggs
2-3 ounces of Silver Goat® Goat Cheese Crumbles
2-3 ounces of baby spinach
6 small to medium cremini mushrooms
1 breakfast sausage link
1 tbsp olive oil
Special Equipment: Cast Iron skillet
Note: this recipe can be made with your favorite sausage, bacon or ham or your favorite vegetables as a nice vegetarian option.
Preheat oven to 450º F.
Beat the large eggs and set aside. Heat the cast iron skillet over medium high heat. Sauté the sausage in the cast iron skillet over medium heat until brown and nearly cooked through. Add the mushrooms and sauté for 2-3 minutes. Add the olive oil and about half of the baby spinach and cook for another minute. Pour eggs into the pan and stir with a spatula. Let it cook for 3-4 minutes. Lay the rest of the spinach on top and sprinkle with the Silver Goat® crumbles.
Place in oven and cook for 8-10 minutes or until egg mixture has set on bottom and begins to set on top. Broil for 2-3 minutes more or until the top begins to lightly brown.
Remove the cast iron skillet and serve immediately with lightly buttered toast.