Stuffed Chicken a la Roses By: Amanda G.
I am a 26-year-old woman, diagnosed at 6 months old, living with CF now for my whole life. This recipe was created by my mom and she taught me at a very young age how to make it. When I first moved into my apartment in NYC, it was one of the first meals I cooked for myself. It was delicious and made me miss home a bit. It may have been a small thing, but being able to make this recipe for myself, that my mom once made for me, gave me the confidence to know that I can make it out on my own. The skin on the chicken, butter, olive oil and goat cheese are the extra calories that are needed for CF kids and adults!
- 4 lb boneless chicken breasts with skin or 6 chicken breasts
- 6 oz goat cheese
- 1 lb spinach
- 1 chopped shallot
- 5 Tbsp olive oil
- 1 Tbsp butter
- 1 egg (whisked)
- 1 c Panko bread crumbs
- 1 Tbsp fresh chopped rosemary
- 1 Tbsp fresh chopped thyme
- Salt and pepper to taste
- 8 toothpicks
- Add All Ingredients
Sauté spinach with 2 tbsp olive oil, 1 tbsp butter and chopped shallot.
Cool and chop spinach.
Slice pocket in chicken breast to stuff.
Season chicken with salt and pepper.
Dip chicken in egg wash.
Add chopped thyme and rosemary to panko bread crumbs with salt and pepper to taste.
Dip chicken in panko bread crumbs.
Mix cooled, chopped spinach and goat cheese and stuff chicken.
Insert toothpicks to close pocket.
Drizzle stuffed chicken with 3 tbsp olive oil.
Place in baking dish, spread apart and not touching.
Bake at 350 for 45 minutes until skin and breadcrumbs brown and dish bubbles.
Carefully remove toothpicks before serving.
Serve in baking dish with seasoned rice, mashed or baked potato.
- Servings: 6
Amount per serving:
- Calories: 559
- Fat: 24 g
- Sodium: 614 mg
- Protein: 78 g
- Calcium: 79 mg
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