P.s...check back later today for a special post...my third and final installment of the birthday weekend feast...you won't want to miss it :)
Goat Cheese & Spinach Stuffed Chicken Breasts
2 teaspoons dried cranberries, finely diced
3-4 oz goat cheese
4 leaves baby spinach, chopped
2 Tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
4 boneless, skinless chicken breasts
2 teaspoons olive oil
In a small bowl, mix the cranberries and goat cheese until well blended. Gently stir in the spinach. Set aside.
In a shallow pan or plate, mix together the flour, salt, and pepper.
Using a small sharp knife and working with 1 chicken breast at a time, cut 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth in slit to form pocket. Stuff each breast with 1/4 of the cheese mixture. Press edges to seal. Dust chicken in flour mixture, knock off excess flour, and set on a separate plate.
Preheat oven to 400 degrees F. Prepare a baking dish with non-stick cooking spray.
In a large skillet, heat olive oil over medium heat. Sear the chicken breasts until golden brown, about 3 minutes each side. Transfer the chicken to the baking dish. Bake 16-20 minutes, depending on the size of the breasts. Remove from oven and let rest for 5 minutes. Enjoy!