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 money, 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’s ‘Spinach and Goat Cheese Stuffed Chicken’ served atop roasted asparagus and drizzled with an herbed cream sauce.
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A Romantic Valentine Menu for Two ~ Stuffed Chicken Breast and Raspberry Tartlets

The Meal:

This is such a simple meal, but it looks, tastes and feels extravagant! And just to make sure you don’t feel at all intimidated I will walk you through the process step by step!

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

 

Step 1: Make the Cutlets:

Simply cut chicken breasts in half, place between plastic or parchment and pound until about 1/4″ thick. Then season one side with salt and pepper.

Spinach and Goat cheese Stuffed Chicken Breast from The Organic Kitchen

 

The Stuffing:

Spread the cutlets with soft creamy goat cheese and freshly chopped spinach.

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

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

 

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…then roll, place seam side down and pop in the oven! That’s all there is to it!

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

While the chicken is baking, prepare the asparagus by brushing with olive oil and seasoning, then place next to the chicken the last ten minutes of baking.

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

The Cream Sauce:

The cream sauce is easy too! Just cream,  a little flour, lemon zest and fresh dill! Just decadent enough to be satisfying while light enough so you still feel like doing…other things…wink, wink.

A Romantic Valentine Menu for Two ~ Stuffed Chicken Breast and Raspberry TartletsTo Serve: 

You can either serve the whole breast atop the grilled asparagus or slice into pin wheels. 

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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). Use a microplane to zest lemon. 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

4.7 from 3 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.
Author:
Recipe type: Dinner
Serves: 4
Ingredients
  • For Chicken:
  • 2 chicken breasts, cut in half and pounded into 4 cutlets
  • sea salt
  • freshly ground pepper
  • 8oz soft goat cheese, room temp (so it's soft and spreadable)
  • 1½ cups chopped spinach
  • Cream Sauce:
  • 1 cup heavy cream
  • 1 Tablespoon butter
  • 2 teaspoon flour (corn starch, arrow root powder, whatever thickener you choose)
  • 1 Tablespoon fresh dill, chopped (pluse more for garnish if desired)
  • Sea Salt
  • Freshly ground pepper
  • 1 Tablespoon Capers
  • 1 teaspoon fresh lemon zest
  • Asparagus:
  • 1 large bunch asparagus
  • sea salt
  • freshly ground pepper
Instructions
  1. Preheat oven to 400 degrees and place rack in upper third of oven. Cover rimmed baking sheet with parchment paper
  2. Chicken Preparation
  3. Make cutlets by cutting breast in half width wise, placing between plastic or parchment paper and pounding with a rolling pin till chicken is about a ¼ inch thick (see photos).
  4. Season one side lightly with sea salt and pepper.
  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 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 the last ten minutes of cooking. 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 flour and whisk until smooth.
  11. 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, lemon zest and chopped dill. (To zest a lemon use a microplane and scrape the skin until the white underneath shows, then move to a new area)
  12. Add capers and reheat right before serving. If sauce thickens too much just add a little more cream to thin it out.
  13. Asparagus Preparation
  14. 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.
  15. Place asparagus on plate, top with chicken. You can either leave the breast whole or slice into pinwheels so the stuffing can be seen. Drizzle with cream sauce, garnish with remaining chopped dill and serve!

 

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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28 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?

    Thanks,

    Claudine

    • 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!

  6. I just made this for my family for Valentines dinner and it was absolutely delicious. Thank you for making me look like I knew what I was doing.

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