Spinach & Goat Cheese-Stuffed Chicken Breasts

By Friday, March 14, 2014

I stuffed a chicken breast!

Spinach & Goat Cheese Stuffed Chicken

With ALL the good things. Caramelized onions, goat cheese and my favourite veggie – spinach.

Can you tell I’m on a goat cheese kick? A few weeks ago it was roasted red peppers, then feta… and now goat cheese. So sue me.

Spinach & Goat Cheese Stuffed Chicken

This is what I do. I find someone I like, and then I latch onto it for dear life and eat so much of it that I’m practically bursting at the seams. And then sometime soon after that, I get totally sick of whatever it is. And move on to something new – normally equally unhealthy but simultaneously delicious.

Spinach & Goat Cheese Stuffed Chicken

I’ve made this recipe a few times, but waited a while to put it on the blog because I was struggling with the photography. How does one photograph something that looks like crap but tastes like heaven? Please, let me know.

I did my best. All I can say is thank goodness for daylight savings. An extra hour of natural light after work is seriously a Godsend for food bloggers (I know, I’ve rambled on about this enough).

Spinach & Goat Cheese Stuffed Chicken


Anyway, this meal is delicious. And actually pretty darn easy. I like how it doesn’t involve any toothpicks or fancy closures. Just stuff it in there and fry away.
Spinach & Goat Cheese Stuffed Chicken

I think my favourite part is how incredibly moist the chicken is, even after frying and then baking. I love it. And as you can see, I always serve it with a crisp salad. Some of the photos have my strawberry and feta spinach salad, and the rest have a plain ol’ regular salad with my favourite Wafu dressing from Costco. Yum.

Spinach & Goat Cheese-Stuffed Chicken Breast

Spinach & Goat Cheese-Stuffed Chicken Breasts

Yield: 4


  • 4 boneless, skinless chicken breasts
  • 1 1/2 cups breadcrumbs
  • Salt & pepper, to taste
  • 2/3 cup canola oil
  • Filling:
  • 2 tbsps canola oil
  • 1 cup finely chopped onion
  • 8 oz spinach, chopped
  • 1/4 cup dry white wine (or chicken stock)
  • 3 1/2 oz goat cheese
  • Salt & pepper, to taste


  1. Heat the oil in a large frying pan. Add the onion and cook for 8 minutes. Add spinach and wine. Cook until the spinach is wilted and all the liquid has evaporated. Stir in the goat cheese, salt, and pepper. Let cool in the fridge. Rinse and pat the chicken breats dry. Make a pocket using a sharp knife on the thicker side of each breast. Stuff each breast with one-quarter of the filling. Press on the top of each breast to close the pocket. Coat each breast in bread crumbs. Heat oven to 350 degrees. Heat the frying pan again with canola oil. When hot, carefully add the breasts to the pan and cook until golden brown, about 3 minutes per side. Transfer the breasts to a baking sheet. Bake for 17 minutes.


Adapted from Fine Cooking


Spinach & Goat Cheese-Stuffed Chicken Breast

  • Brittney
    October 21, 2014

    This looks amazing. I can never stuff my chicken this well! Great job.

    • Julia Kent
      October 21, 2014

      Thanks Brittney! A few weeks ago I made them and beat my chicken breast super thin using a mallet. Then I added the filling and rolled them up! Much easier 🙂

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