A Romantic Valentine Menu for Two ~ Stuffed Chicken Breast and Raspberry Tartlets


Nothing says “Be Mine” like a romantic dinner for two.

Why fight the crowds in restaurants, spend too much and wait… twiddle your thumbs… and wait some more…even with a reservation, when you can make something like this yourself? This is The Organic Kitchen ‘Spinach and Goat Cheese Stuffed Chicken’ served atop roasted asparagus and drizzled with an herbed cream sauce.

Spinach and Goat cheese Stuffed Chicken Breast from The Organic Kitchen

Tender seasoned chicken cutlets…

Spinach and Goat cheese Stuffed Chicken Breast from The Organic Kitchen

…soft creamy goat cheese…


…freshly chopped spinach…




…rolled and popped in the oven! That’s all there is to it!


While the chicken is baking prepare the asparagus…

Grilled asparagus from The Organic Kitchen

…and the cream sauce.


The Recipe: Stuffed Chicken Breast and Grilled Asparagus

You will need a rimmed baking sheet (like this) unbleached parchment paper (like this) and a pastry brush (like this). I love my battery operated pepper mill! It allows me to prep with one hand and leaves the other free to touch chicken without worrying about cross contamination! Affiliate links

5.0 from 2 reviews
Spinach and Goat Stuffed Chicken Breast with Roasted Asparagus
Prep time
Cook time
Total time
A delicious romantic menu. Sometimes I serve this over white rice.
Recipe type: Dinner
Serves: 4
  • For Chicken:
  • 2 chicken breasts, pounded into 4 cutlets
  • sea salt
  • freshly ground pepper
  • garlic powder
  • 8oz soft goat cheese, room temp (so it's soft and spreadable)
  • 1½ cups chopped spinach
  • Cream Sauce:
  • 1 cup heavy cream
  • 1 T butter
  • 2 tsp flour, or 1 tsp arrow root powder if you live gluten free
  • 2 T fresh dill, chopped
  • Sea Salt
  • Freshly ground pepper
  • 1 T Capers
  • Asparagus:
  • 1 large bunch asparagus
  • sea salt
  • freshly ground pepper
  • Place asparagus on plate, top with chicken. You can either leave the breast whole (pictured at top of post) or slice into pinwheels so the stuffing can be seen. Drizzle with cream sauce, garnish with remaining chopped dill and serve!
  1. Preheat oven to 400 degrees and place rack in upper third of oven.
  2. Chicken Preparation
  3. Make cutlets by cutting breast in half width wise, placing between plastic and pounding with a rolling pin till chicken is about a ¼ inch thick (see photos).
  4. Season one side with lightly with sea salt, pepper and garlic powder.
  5. Turn seasoned side down and use a spatula to spread soft goat cheese on unseasoned side.
  6. If goat cheese does not spread easily, it's ok. The cheese will spread out as it cooks.
  7. Top each cutlet with chopped spinach. Roll up chicken breast and stuffing and place seam side down on parchment covered rimmed cookie sheet.
  8. If you can, place all chicken to one side of cookie sheet leaving room to add asparagus later. Place in oven and cook for 35 minutes. If chicken breast are really large you may need to cook 5 minutes longer. While chicken cooks prepare cream sauce and asparagus.
  9. Cream Sauce Preparation
  10. Place sauce pan on medium/high heat. Add butter, when melted add arrowroot or flour and whisk. Slowly add cream while whisking. When cream thickens a bit, turn off heat. Add a few turns of freshly ground pepper, a few pinches of sea salt and chopped dill. Add capers and reheat right before serving.
  11. Asparagus Preparation
  12. Brush asparagus with olive oil, sprinkle with sea salt and pepper. Add to cookie sheet with chicken the last 10 minutes of cooking or use separate parchment covered cookie sheet.


Just decadent enough to be satisfying while light enough so you still feel like doing…other things…wink, wink.

Spinach and Goat cheese Stuffed Chicken Breast from The Organic Kitchen

And for Dessert:

How about some Lemon Mascarpone Berry Tarts! (<–recipe)

A Romantic Valentine Menu for Two ~ Stuffed Chicken Breast and Raspberry Tartlets




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24 thoughts on “A Romantic Valentine Menu for Two ~ Stuffed Chicken Breast and Raspberry Tartlets

  1. I am not adventurous (yet) in the kitchen, but my family’s tastebuds are even less willing to try new things and accept some changes. What cheese would you suggest as a substitute for the goat cheese?
    Thank you!

    • Hi Julia, good question. Goat cheese is fairly mild and if you don’t mention it’s goat cheese you may not even get any objections. My husband is not a goat cheese fan but he loves this dish! But if you really feel you need a substitute how about trying a full fat ricotta! I think it would taste great, has the same consistency as goat cheese and I bet your family will love it. Let m know if you try it, and how it goes over:)

  2. I made the chicken for my husband on Valentine’s Day, which is also his birthday, and it was PHENOMENAL! We both really enjoyed it. I’m making it again for my parents tonight, thanks so much foe sharing your yummy recipes!

  3. Whoa, these look yummy!!!!…..can they be made and frozen? Or prepared and frozen, then thawed & baked?



    • They are delicious. They are tiny blossoms, if you peel them open you can see the petals. They are a little salty…sort of like a pickle flavor, but because they are so small they just add a little salty sour umph to a recipe. No need to fear!

  4. Is there a substitute for the cream? I made these without the cream sauce (I am dairy free) and they were good, but I think the cream sauce with the capers would have made them awesome! Thanks!

  5. Love Love Love this easy recipe!!! This chicken and dill sauce is truly a favorite at my house. Even the pickiest eaters enjoy this meal 🙂

    Thank you!

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