Stuffing meat is a somewhat controversial subject.
I’m an American so I really have no problem with it. You’ll notice that most meat stuffed dishes originated in the US of A. I originally thought Chicken Cordon Bleu came from France (sorry Kahina) but it turns out, it’s an American creation. First referenced in the NY Times in 1967.
Other countries seem to be okay with stuffing their meat, however apparently Belgium is not one of those places. One of my Belgian friends recently told me she had never eaten stuffed chicken until she came to Australia.
One of my favourite pubs in the Rocks actually serves stuffed burgers, which are pretty awesome. The most awesome part, they’re stuffed with more meat.
One comes with a beef burger stuffed with pork and is possibly even topped with bacon, the other is beef stuffed with chorizo and mozzarella. A cannibalistic explosion of happiness.
While I do like stuffed meat occasionally, and this stuffed chicken is pretty damn good, I don’t think I could ever go so far as these atrocities.
Anyone remember the HIMYM episode where Ted makes a tur-turkey-key.
And did you know that stuffing a duck inside a chicken inside a turkey is a real thing? Oh Paula Deen. Only in America.
You can rest assured that this meal will cause you way less traumatisation than three different types of birds shoved inside each other. It’s a simple stuffed chicken with goat’s cheese and spinach dish, it takes a little bit of time (around 40 minutes) but it’s very simple and extremely tasty. Plus it’s a great leftover food for tomorrow’s lunch.
Stuffed chicken with goat’s cheese and spinach
Takes about 40 minutes
4 chicken breasts, boneless and skinless
2 cups of spinach, chopped
½ cup goat’s cheese, softened
1 clove of garlic, minced
Some kind of Italian or Mediterranean seasoning, I just used Gourmet Garden’s Parsley and Garlic mix
Preheat the oven to 190 degrees Celsius.
Mix together the spinach, goat’s cheese, minced garlic and salt and pepper. With a paring knife slice a pocket into the side of each chicken breast. Stuff the goat’s cheese and spinach mixture into each chicken breast. Drizzle some olive oil on the top, season with salt and add the seasoning.
Heat a large skillet on high heat for 5 minutes. Add the chicken breasts and cook for 3-4 minutes or until golden on the bottom. Turn over and cook for another 2 to 3 minutes.
Transfer to a baking dish and put the chicken breasts in the oven until they are cooked through, about 15 minutes. While the chicken is in the oven make the couscous according to the package directions. When the chicken is cooked let sit for a few minutes and then plate with the couscous.