Stuffed Chicken a la Roses
I am a 26-year-old woman, diagnosed at 6 months old, living with CF now for my whole life. This recipe was created by my mom and she taught me at a very young age how to make it. When I first moved into my apartment in NYC, it was one of the first meals I cooked for myself. It was delicious and made me miss home a bit. It may have been a small thing, but being able to make this recipe for myself, that my mom once made for me, gave me the confidence to know that I can make it out on my own. The skin on the chicken, butter, olive oil and goat cheese are the extra calories that are needed for CF kids and adults!
By: Amanda G.
Nutrition information
Servings: 6
Amount per serving
- 559
Calories - 614mg
Sodium - 78g
Protein - 79mg
Calcium
Ingredients
- 4 lb boneless chicken breasts with skin or 6 chicken breasts
- 6 oz goat cheese
- 1 lb spinach
- 1 chopped shallot
- 5 Tbsp olive oil
- 1 Tbsp butter
- 1 egg (whisked)
- 1 c Panko bread crumbs
- 1 Tbsp fresh chopped rosemary
- 1 Tbsp fresh chopped thyme
- Salt and pepper to taste
- 8 toothpicks
Instructions
Step 1
Sauté spinach with 2 tbsp olive oil, 1 tbsp butter and chopped shallot.
Step 2
Cool and chop spinach.
Step 3
Slice pocket in chicken breast to stuff.
Step 4
Season chicken with salt and pepper.
Step 5
Dip chicken in egg wash.
Step 6
Add chopped thyme and rosemary to panko bread crumbs with salt and pepper to taste.
Step 7
Dip chicken in panko bread crumbs.
Step 8
Mix cooled, chopped spinach and goat cheese and stuff chicken.
Step 9
Insert toothpicks to close pocket.
Step 10
Drizzle stuffed chicken with 3 tbsp olive oil.
Step 11
Place in baking dish, spread apart and not touching.
Step 12
Bake at 350 for 45 minutes until skin and breadcrumbs brown and dish bubbles.
Step 13
Carefully remove toothpicks before serving.
Step 14
Serve in baking dish with seasoned rice, mashed or baked potato.
