Stuffed Chicken Breast

This is The Organic Kitchen’s ‘Spinach and Goat Cheese Stuffed Chicken’ served atop roasted asparagus and drizzled with an herbed cream sauce.


2 chicken breasts, cut in half and pounded into 4 cutlets
sea salt
freshly ground pepper
8oz soft goat cheese, room temp (so it's soft and spreadable)
1 1/2 cups chopped spinach

1 cup heavy cream
1 Tablespoon butter
2 teaspoon flour (corn starch, arrow root powder, whatever thickener you choose)
1 Tablespoon fresh dill, chopped (pluse more for garnish if desired)
Sea Salt
Freshly ground pepper
1 Tablespoon Capers
1 teaspoon fresh lemon zest

1 large bunch asparagus
sea salt
freshly ground pepper

Visit A Romantic Valentine Menu For Two ~ Stuffed Chicken Breast And Raspberry Tartlets By Linda Spiker - The Organic Kitchen @ www.theorganickitchen.org for full recipe

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