– chicken breasts – frozen chopped spinach – goat cheese – freshly chopped basil – Himalayan salt – garlic powder – freshly ground pepper
Thaw spinach then While spinach is thawing, make cutlets. Slice each chicken breast horizontally but not in half, leaving one side attached (for easy stuffing).
Place the chicken breasts in a Ziplock bag and seal it. Pound with a meat tenderizer or rolling pin until the slices are evenly laying flat and thin about ½ inch thick. Remove from bag and place the prepared chicken breasts on a 9×13 inch baking dish.
Make the filling and be sure to first drain the spinach. In a medium bowl combine the spinach, goat cheese, basil, salt, garlic powder, and black pepper. Mix well until combined.
Stuff each chicken breast with goat cheese and chopped spinach mixture. If it is hard to handle you can tie the chicken breasts together with butchers twine.
Bake in the preheated oven for 25-30 minutes, or until the internal temperature of the chicken breasts are 165 degrees Fahrenheit. Garnish with fresh basil leaves and salt and pepper to taste.