Roasted Red Pepper & Goat Cheese Stuffed Chicken Breasts
This one-skillet chicken dish with goat cheese, fire roasted tomato, and fresh spinach is bursting with flavor while being an easy meal ready in under 30 minutes.
Ingredients
- 2 4oz organic, free range chicken breasts skinless, boneless
- 1 tbsp avocado oil
- 1/8 tsp celtic sea salt
- 1/2 cup fresh baby spinach
- 3 oz fermented goat cheese
- 2 tbsp fire roasted red peppers
Instructions
- Preheat oven to 400 degrees and heat your cast iron pan on medium heat on the stove.
- Cut the chicken breast horizontally (but not all the way through) and fill with equal amounts of spinach, cheese, and peppers. Drizzle with oil and sprinklw tih sea salt. Transfer chicken to the cast iron pan.
- Sear on each side for 2-3 minutes using tons till golden brown. Trasfer the pan to the oven and continue cooking for 10 minutes or until the internal thermometer reaches 165 degrees.
Notes
Be sure to be careful to not overheat the cast iron pan and always use an oven-mitt when transferring the pan from the stove to the oven and upon removing the hot skillet from the oven to not burn yourself (cast iron gets hot!)