On the next episode of really easy dinners: Spinach and goat cheese stuffed chicken. So good and simple to make, this one would be good for those “impress the company coming over” dinners. The spinach is not cooked ahead of time, so you save a few minutes and washing a saute pan. All you have to do is assemble the chicken and bake.
So here is what I’m a fan of when it comes to dinner, just listing words: Chicken, kale, spinach, easy, under thirty minutes, minimal dishes, minimal ingredients, pasta, rice. Also, I like proteins and greens and then a side of starch. I must have greens in there. Green, green, everything green, because the internet tells me I’ll live forever if I eat a lot of greens.
You’ll notice I lined my baking tray with parchment paper and then placed a wire rack on top. I do this just about every time I make chicken, especially if it’s breaded. It’s not necessary, you can also make this chicken in a baking dish, but I like the bottoms of my chicken to not be mushy, so that’s why I do the wire rack method.
A few notes about the recipe: I serve this with wild rice (as in, a store-bought package of wild rice). I also buy thinly-sliced chicken breast from the store to save more minutes, but you can just pound out regular chicken breasts thinly, too. And more a fan of feta? Use feta instead of goat cheese. Want to sprinkle different herbs on there? Go ahead. I don’t even measure, by the way, I just sprinkle what I like on there. Try serving with a squeeze of lemon. Or try sprinkling some grated Parmesan on top with the bread crumbs. Mix in some basil leaves with the fresh spinach.
By the way, I’m not above those microwave-for-90-seconds wild rice pouches. Nope, not at all. Makes for an under-thirty-minutes dinner right here.
Like this chicken? You should try this chicken and kale in white wine and herbs. So freaking good. I make it all the time.