Free of: All top allergens, except optional dairy, and gluten-free.
- 6 boneless chicken breasts
- 2 bags baby spinach, pre-washed
- 1⁄2 cup (125 g) sun-dried tomatoes [if sulfite sensitive, use oven-roasted tomatoes]
- 1⁄2 cup (125 mL) goat cheese or dairy-free soft cheese alternative
- 2 tbsp (30 mL) fresh thyme, chopped
- 2 tbsp (30 mL) canola oil
- Salt and pepper to taste
- Preheat oven to 375°F.
- In a small bowl, re-hydrate sun-dried tomatoes in enough hot water to cover. Leave for 15 minutes. (Skip if using sun-drieds packed in oil, or oven-roasted.)
- Wash and dry chicken breasts. Season well with salt and pepper on both sides.
- Drain sun-dried tomatoes and slice thinly. Combine with goat cheese (or alternative), thyme, salt and pepper. Set aside.
- In a sauté pan, heat 2 tbsp water to simmer. Add spinach, cover and remove from heat. Cool spinach, drain and chop. Combine with cheese-tomato mixture.
- To stuff breasts, use a small, sharp knife. Carefully slide blade two-thirds deep into the thickest end of the breast, to create a pocket. Using a piping bag or a small spoon, insert one-sixth of cheese filling into each pocket. Leave room for pocket to close. Don’t overstuff.
- In a sauté pan, heat canola oil over medium heat. Sear chicken breasts on both sides until golden brown.
- Place breasts on a baking sheet. Roast in oven 12-15 minutes, until cooked.
Recipe by Simon Clarke
First published in Allergic Living magazine.
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