Stuffed Chicken Breast with Goat Cheese, Spinach, Caramelized Onions and Mushrooms paired with pinot noir or BOXT Profile Four
Our Profile Four pairs with just about any food, however, the mushrooms and the sweetness of caramelized onions add to the complexity of this medium-bodied wine with it’s hint of savory spices and earthiness.
- 4 chicken breasts (about 4-6 ounces each)
- 2 tablespoons olive oil, divided
- 4 cups organic spinach
- ½ teaspoon garlic powder
- 2 ounces goat cheese
- 1/2 white onion, sliced
- 8 ounces sliced baby bella mushrooms
- 1 teaspoon fresh thyme
- 1 tablespoon balsamic vinegar
- Freshly ground salt and pepper
Preheat oven to 375 degrees F. Use a sharp knife to cut 5-6 slits – one every half inch – into the top of each breast, making sure you don’t cut all the way through to the bottom of the chicken breast. Drizzle each chicken breast with a little olive oil then season with salt and pepper. Set aside.
Place a large cast iron or other ovenproof skillet over medium high heat. Add half the olive oil, the spinach and the garlic powder. Cook, stirring occasionally until spinach is fully wilted, about 3 minutes.
Transfer cooked spinach to a medium bowl and add in goat cheese. Stir until well combined.
Place a equal amount of spinach mixture into each cut in the chicken breast.
In the same skillet, add the rest of the olive oil, the onions, mushrooms, fresh thyme, balsamic vinegar and salt and pepper to taste. Sauté until onions begin to caramelize and mushrooms turn golden brown.
Add chicken to the skillet, moving mushrooms and onions aside, leaving room between each chicken breast.
Transfer to oven and bake for 20-30 minutes until the chicken is fully cooked and meat thermometer reads 165 degrees F.
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