Roasted Chicken Breast Recipe
spinach and goat cheese stuffed, with roasted cauliflower, Brussels sprouts, rosemary sage jus
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Ingredients
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Stuffed Chicken Breast
Method
Preparation and Cooking
- 1
Prepare the Stuffed Chicken
Preheat the oven to 375°F (190°C). In a skillet, heat olive oil and sauté spinach until wilted. Mix in goat cheese until melted. Season with salt and pepper. Cut a pocket in each chicken breast and fill with the spinach and goat cheese mixture. Season the outside of the chicken with salt and pepper.
- 2
Roast the Vegetables
On a baking sheet, toss cauliflower florets and halved Brussels sprouts with olive oil, salt, and pepper. Spread evenly and roast in the oven for about 25-30 minutes until tender and golden.
- 3
Sear the Chicken
In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
- 4
Bake the Chicken
Transfer the skillet with the chicken to the oven and bake for 20-25 minutes until the chicken is cooked through (internal temperature should reach 165°F or 75°C).
- 5
Make the Jus
In a saucepan, combine chicken broth, rosemary, and sage. Bring to a simmer and reduce for about 10 minutes. Whisk in butter and season with salt and pepper.
- 6
Serve
Serve the stuffed chicken breasts with roasted cauliflower and Brussels sprouts, drizzled with rosemary sage jus.