Spinach and Tzatziki Goat Cheese Stuffed Chicken Breast with Cream Sauce

Spinach and Tzatziki Goat Cheese Stuffed Chicken Breast with Cream Sauce

Prep time, 20 minutes
Cook time, 35minutes
Total time, 55 minutes
Makes 4 servings

Ingredients

Chicken

• 2 chicken breasts, cut in half and pounded into 4 cutlets
• salt to taste
• freshly ground pepper
• 8 oz. Ithíka Aces Creamery Tzatiki goat cheese at room temperature
• 1 and 1/2 cups chopped spinach

Cream Sauce

• 1 cup heavy cream
• 1 tbsp. butter
• 2 tsp. flour
• 1 tbsp. fresh dill chopped (plus more for garnish)
• salt to taste
• freshly ground pepper
• 1 tbsp. capers
• 1 tsp. fresh lemon zest

Directions

Chicken

1. Preheat oven to 400 degrees Fahrenheit. Cover rimmed baking sheet with parchment paper
2. Make cutlets by cutting breast in half, by width, placing between plastic or parchment paper and pounding with a rolling pin until chicken is about 1/4″ thick.
3. Season one side lightly with salt and pepper.
4. Turn seasoned side down and use a spatula to spread Ithíka Acres Creamery Tzatziki goat cheese on unseasoned side.
5. Top with chopped spinach. Roll up chicken breast and stuffing and place seam side down on parchment covered rimmed cookie sheet.
6. Place in oven and cook for 35 minutes. If chicken breasts are really large you may need to cook 5 minutes longer. While chicken cooks prepare cream sauce and asparagus.

Cream Sauce

1. Place sauce pan on medium/high heat. Add butter, when melted, add flour or corn starch and whisk until smooth. Slowly add cream while whisking. When cream thickens a bit, turn off heat.
2. Add a few turns of freshly ground pepper, a few pinches of salt, lemon zest, and chopped dill.
3. Add capers and reheat right before serving. If sauce thickens too much just add a little more cream to thin it out.
4. You can either leave the breast whole or slice into pinwheels so the stuffing can be seen. Drizzle with cream sauce, garnish with remaining chopped dill and serve!