Gorgonzola & Spinach Stuffed Chicken Breasts

As many of you may know, I love chicken. Oh yes, it is probably my favorite poultry/meat in the whole wide world – if cooked correctly. Something disturbs me a bit when meat is not cooked to perfection. If I happen to encounter something gross my body naturally flees the food for indefinite periods of time. You think I am kidding? One time I was eating french fries [from an establishment that will remain nameless] and they tasted kind of funny. My dad said they tasted like corn. Voila! In a matter of seconds my beloved french fry obsession was halted for years. Yes, YEARS! I did not eat fries from that place for a very long time. My body generally does the same thing for other foods, too.

Anyway, let’s get back to what is important here – dinner last night! Oh yeah! I wanted chicken [duh!] and I wanted to do something different so I got to thinking. I recently received two amazing cookbooks and as I was perusing through I found a recipe for stuffed chicken breast. I did not like the ingredients, but I needed the technique to get started. That’s the awesome part about cooking – measurements and ingredients do not need to be dead on if you know your taste and trust your instinct. So last night we had the best Gorgonzola and Spinach Stuffed Chicken Breast. A great added perk for this meal is its gluten free status! Yep, GLUTEN FREE! However, you want to pay special attention to the gorgonzola cheese that you buy. It’s important to know exactly what you’re getting yourself into. Lots of people say a lot of things about these types of cheese; generally they are free of gluten, but be careful!

Let’s get down to business. Here is what you will need [servings for 2]:

  • 2 chicken breasts
  • Olive oil
  • 1 cups gorgonzola cheese
  • 2 cups fresh spinach, chopped
  • 2 cloves garlic, minced
  • Salt and pepper
  • Italian seasoning
  • Directions:
  • Preheat oven to 375 degrees F
  • Mix 1 cup gorgonzola cheese, spinach, garlic, salt and pepper in a medium sized bowl

  • In a large nonstick, ovenproof skillet heat enough olive oil to coat the bottom, heat oil over high heat for 5minutes
  • In the meantime, make a 3 inch deep pocket in the thickest part of your chicken breasts and stuff with the spinach and cheese mixture
  • Brush the breasts with olive oil and season with the Italian seasoning, pinch salt and pepper
  • Add the chicken to the skillet and cook until golden on the bottom, about 3 to 4 minutes

  • Flip and cook 2 more minutes
  • Transfer the skillet to the oven and cook until the breasts register 155 degrees F at its thickest part, about 12 minutes

  • Let rest for about 15 minutes

The chicken is paired well with smashed potatoes, obviously. This is another favorite of mine. I had a little of the gorgonzola, spinach and garlic mixture left over and I did not want it to go to waste. So if you are like me and love potatoes and want to do something with that leftover mixture try these easy smashed potatoes. Scrub about 6 red potatoes and quarter them. Then in a large pot, fill it with enough water to cover the potatoes. Cook on high and boil for about 15 minutes or until fork tender. Drain. In a small pot over medium heat, add 1 cup milk and ½ stick butter until melted. Return the potatoes to the original stock pot, pour milk and butter mixture over potatoes with 1 cup gorgonzola and the leftover spinach mixture. Smash away until smooth! Add a little salt and pepper and eat away!! You could also make a couple of pieces of bacon, crumble it and top the potatoes with it [which is what I did!].

Our dinner last night was amazing! Cooking is so rewarding but it is extremely fun too! I hope you all enjoy this easy meal. It comes together in about 30 minutes, so anybody can make this during the work week and not feel stressed out about it!

I hope you all enjoy!

Until Next Time,

Happy Chicken Stuffin’ & Potato Smashin’!