Kid-Friendly
Baked Spinach-and-Goat Cheese-Stuffed Chicken
Parmesan-Basil Zucchini Noodles
Wine Recommendation
Kendall-Jackson Vintner's Reserve Chardonnay
Ingredients
- 1 (10-oz) pkg organic baby spinach, coarsely chopped
- 6 oz crumbled goat cheese
- 2 cloves garlic, minced
- 2 Tbsp chopped fresh basil
- 2 tsp lemon zest
- 2 Tbsp lemon juice
- ½ tsp salt
- ½ tsp pepper
- 6 (6-oz) boneless, skinless chicken breasts
- 1 (15.5-oz) jar natural marinara sauce
Instructions
- Preheat oven to 350°F. Cook spinach in a large skillet over medium heat until wilted; cool 5 minutes.
- Combine spinach, cheese, garlic, basil, lemon zest, juice, salt, and pepper.
- Pound chicken to ¼-inch thickness in a zip-top bag using the heel of your hand. Cut a small horizontal slit in side of each chicken breast. Spoon spinach mixture in each slit. Place stuffed chicken in a greased baking dish. Top with marinara sauce.
- Bake 20 to 25 minutes or until chicken is done.
Side Dish Ingredients
- ½ cup chopped walnuts
- 4 zucchini, cut lengthwise into ¼-inch-thick slices
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- ½ cup freshly grated Parmesan cheese
- 1 Tbsp chopped fresh basil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Toast nuts in a dry skillet over medium heat until fragrant.
- Stack 3 zucchini slices at a time, and cut lengthwise into thin strips to resemble strands of pasta.
- Sauté zucchini and garlic in hot oil in a large skillet over medium-high heat 3 minutes. Stir in cheese, nuts, basil, salt, and pepper.
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