4 boneless, skinless chicken breasts
8 ounces Deborah’s Farmstead chevre
2 ounces cream cheese
1/2 lb fresh baby spinach
3 cloves garlic, minced
4 T shallot, chopped
3 T unsalted butter
Butcher string and/or toothpicks
Pat chicken dry and pound it out one at a time in between a piece of plastic wrap until 3/8” thick. Salt and pepper both sides of the chicken and put aside.
Sauté garlic and shallots in extra virgin olive oil until tender, about 2 minutes then let cool.
In a bowl mix goat cheese, cream cheese, garlic, and shallots. Mix well.
Blanch spinach in boiling water for 30 seconds then remove and plunge in ice water to stop cooking and set color. Drain and remove excess water from spinach with a paper towel.
On each piece of chicken spread goat cheese mixture evenly; be careful not to go all the way to the edges, as the cheese will melt out. On top of the goat cheese mixture spread a generous layer of blanched spinach. Roll chicken to enclose filling and tie with butcher string or secure edge with a toothpick. Brush with melted butter and season outside of chicken with salt and pepper.
Place chicken on a cookie sheet and bake for 35 min at 350 degrees or until internal temperature reaches 160 degrees. Turn oven to broil and place the chicken on the top rack of oven for 3 minutes to create crust.
Slice into rounds and serve.
KATY DAUME LOPEZ is a chef consultant for edible Dallas & Fort Worth. She earned her BBA in Marketing at Texas Christian University and shortly after graduating attended culinary school in Fort Worth to follow her true passion, food. She works in a variety of aspects of the culinary industry including recipe development, management, product development and catering. Katy loves bringing people together to eat great meals made from fresh, locally grown ingredients.