Chicken with Spinach Goat Cheese Lemon Grass Reduction
March 8, 2015
4 chicken breasts, skinless, boneless
2 bags spinach, steamed and chopped
6 oz goat cheese
4 TBS chopped proscuitto ham
2 TBS garlic, mashed or pureed
4 TBS fresh chopped herbs with a tsp of Olive Oil
½ cup white wine
salt and pepper to taste
1 cup of fresh lemongrass blended and strained with ½ cup of Chardonnay.
2 TBS unsalted butter
4 TBS Fresh herbs chopped
In a mixing bowl, put together the spinach, proscuitto, goat cheese, salt and pepper, fresh herbs and garlic. Mix it evenly. Place the chicken on its side and fill each up with the spinach mix. Place in oven pan, pour white wine over chicken and bake for 25 minutes at 375 degrees.As chicken is baking, pour the cooking juice into a medium pot. Add lemongrass reduction, butter and herbs into the pot. Reduce for 20 minutes.
Serve stuffed chicken breast with sauce. Add a side of quinoa rice. Bon Appetit!