Jul 09 2026
Restaurants›Blu Ristorante›Goat Cheese & Spinach Stuffed Chicken Breast, Cauliflower, Heirloom Carrot, Parsnip Puree, Honey Chicken Jus Recipe

Goat Cheese & Spinach Stuffed Chicken Breast, Cauliflower, Heirloom Carrot, Parsnip Puree, Honey Chicken Jus Recipe

Inspired by Blu Ristorante
Time1h
Serves4

Stuffed chicken breast served with seasonal vegetables.

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Ingredients

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Stuffed Chicken

Vegetable Puree

Honey Chicken Jus

Method

Prepare the Stuffed Chicken

  1. 1

    Preheat Oven

    Preheat your oven to 375°F (190°C).

  2. 2

    Prepare Filling

    In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped spinach and sauté until wilted. Remove from heat and let cool. In a bowl, mix the cooled spinach with goat cheese, salt, and pepper.

  3. 3

    Stuff Chicken

    Cut a pocket in each chicken breast and stuff with the spinach and goat cheese mixture. Secure with toothpicks if necessary.

  4. 4

    Sear Chicken

    Heat the remaining olive oil in a skillet over medium-high heat. Sear the stuffed chicken breasts on both sides until golden brown, about 3-4 minutes per side.

  5. 5

    Bake Chicken

    Transfer the seared chicken to a baking dish and bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).

Prepare Vegetable Puree

  1. 6

    Cook Vegetables

    In a pot, combine cauliflower, carrots, and parsnips. Cover with water and bring to a boil. Cook until tender, about 15 minutes.

  2. 7

    Puree Vegetables

    Drain the vegetables and return them to the pot. Add butter, salt, and pepper. Use an immersion blender to puree until smooth and creamy.

Prepare Honey Chicken Jus

  1. 8

    Make the Jus

    In a saucepan, combine chicken stock, honey, and thyme. Bring to a simmer and reduce slightly. Stir in butter and season with salt and pepper to taste.

Serve

  1. 9

    Plate the Dish

    On a plate, place a generous scoop of the vegetable puree. Top with the stuffed chicken breast and drizzle with honey chicken jus.

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