Goat Cheese and Spinach Stuffed Chicken

This elegant dinner entrée features simple ingredients and a tangy homemade sauce that make it a winner all year round. Serves four.

Recipe and photograph by Kimme Hargrove

2 large chicken breasts (cut in half lengthwise, then pounded out to ¼-inch thick)
6 ounces goat cheese
2 ounces fresh spinach, chopped
Salt and pepper, to taste

Heat oven to 375°F. Cover a baking sheet with parchment paper, and set aside.

Using a butter knife, spread goat cheese across one side of chicken. Top with spinach. Roll chicken lengthwise from one end to the other, then place on pan seam-side down. Generously salt and pepper each piece of chicken.

Bake for 35-40 minutes, depending on size of chicken.

Remove from oven, and slice into medallions. Serve with Lemon Dill Cream Sauce (recipe follows).

Lemon Dill Cream Sauce

2 tablespoons butter
2 teaspoons flour
1½ cups milk
1 tablespoon fresh dill, chopped
Zest and juice of half a lemon (approximately 1 teaspoon zest, 2 tablespoons juice)
Salt and pepper, to taste
1 tablespoon capers (optional)

Using a small sauce pan, melt butter over medium heat. Once melted, add flour and
whisk until smooth.

Add milk while whisking, and cook until slightly thickened. Add dill, lemon zest and
juice, salt and pepper. Add capers (if using) right before serving.

Note: Sauce may be made ahead of time and set aside. When reheating, add additional milk to thin if necessary.

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