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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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!
Step 1: Make the Cutlets:
Simply cut chicken breasts in half, place between plastic or parchment and pound until about 1/4″ thick. Then generously season one side with salt and pepper.
Spread the cutlets with soft creamy goat cheese and freshly chopped spinach.
…then roll, place seam side down and pop in the oven. That’s all there is to it!
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.
The Cream Sauce:
The cream sauce is easy too! Just cream, a little flour (or arrowroot powder), lemon zest and fresh dill! Just decadent enough to be satisfying while light enough so you still feel like doing…other things…wink, wink.
You can either serve the whole breast atop the grilled asparagus or slice into pin wheels. Then drizzle with cream sauce to your heart’s content!
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.
A delicious romantic menu. Also delicious served this over white rice. If you wish to make this recipe gluten free, use your favorite gluten free flour to thicken sauce. If you wish to make grain free, use arrowroot to thicken sauce and follow special instructions below.
- 2 chicken breasts, cut in half and pounded into 4 cutlets (see photos above)
- sea salt
- freshly ground pepper
- 8 oz soft goat cheese room temp (so it's soft and spreadable)
- 1 1/2 cups chopped spinach
- 1 cup heavy cream
- 1 Tablespoon butter
- 2 teaspoons flour ( or corn starch, arrow root powder, whatever thickener you choose. If using arrowroot powder see instructions below)
- 1 Tablespoon fresh dill chopped (pluse more for garnish if desired)
- Sea Salt
- Freshly ground pepper
- 1 Tablespoon Capers
- 1 teaspoon fresh lemon zest
- 1 large bunch asparagus
- sea salt
- freshly ground pepper
Preheat oven to 400 degrees and place rack in upper third of oven. Cover rimmed baking sheet with parchment paper
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 1/4 inch thick (see photos).
Season one side lightly with sea salt and pepper.
Turn seasoned side down and use a spatula to spread soft goat cheese on unseasoned side.
If goat cheese does not spread easily, it's ok. The cheese will spread out as it cooks.
Top with chopped spinach. Roll up chicken breast and stuffing and place seam side down on parchment covered rimmed cookie sheet.
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.
Place sauce pan on medium/high heat. Add butter, when melted, add flour or corn starch and whisk until smooth. Slowly add cream while whisking. When cream thickens a bit, turn off heat. (If using arrowroot powder: whisk together 2 teaspoons arrowroot powder in 2 tablespoons cream, set aside. Heat butter and cream in a sauce pan to a simmer. Turn off heat, add half cream/arrowroot mixture, whisk and allow to thicken. If needed add more, whisking a bit and allow to thicken)
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)
Add capers and reheat right before serving. If sauce thickens too much just add a little more cream to thin it out.
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.
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)
MAY I PLEASE ASK A FAVOR?
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