Goat Cheese Stuffed Chicken

I bought delicious goat cheese at the farm the other day and decided to try my hand at stuffed chicken. Let me tell you one thing right off the bat - make sure your chicken is thawed before you start this. I didn't. It made this much more of a pain than it needed to be. 


I thought spinach and sun dried tomatoes would be a good combination with the goat cheese, but I'm sure there are plenty of other delicious options. Change up the stuffing. The method remains the same.


Goat Cheese Stuffed Chicken
2 chicken breasts
handful of goat cheese, cubed or crumbled depending on the consistency of your cheese
handful of spinach, chopped
5 sundried tomatoes (I used the kind that comes packed in oil), chopped


Marsala Sauce
1 tblsp olive oil
1 container chopped mushrooms
2 ounces chicken stock
1 cup marsala wine
1/2 tblsp butter
salt and pepper


Place chicken breasts in between two pieces of waxed paper and pound into thin slices. Salt and pepper chicken. Leaving space around the edges, top the chicken with goat cheese, spinach, and tomatoes. Roll and place seam side down on a baking sheet. Cook at 350 for 20 minutes or until chicken reaches 170 degrees.


While the chicken is cooking, prepare the marsala sauce. Heat the olive oil over medium heat and lightly brown the mushrooms. Add chicken stock and marsala wine. Simmer and reduce sauce by about half. Add butter. Taste and season.