The rich, sharp
flavor of goat cheese blends perfectly with the sweet richness of shallots.
For the filling:
2 Tbs. olive
1 cup finely
chopped shallots (6 to 8 medium shallots)
8 oz. fresh
spinach, stemmed and chopped (7 lightly packed cups)
1/4 cup dry
3-1/2 oz. fresh
goat cheese, crumbled
1/4 tsp. kosher
1/4 tsp. freshly
ground black pepper
For the chicken:
4 large boneless,
skinless chicken breast halves (8 to 9 oz. each)
3/4 cup unbleached
2 large eggs
1-1/2 cups fresh
and freshly ground pepper
2/3 cup olive
Make the filling:
Heat the olive
oil in a large skillet over medium to medium low heat.
Add the shallots
and cook slowly until softened and aromatic, 8 to 10 minutes.
heat to medium and add the spinach (in batches, if necessary) and wine.
frequently, until the spinach is wilted and all the liquid has evaporated, 3 to
the heat and stir in the goat cheese, salt, and pepper.
Let cool to
Stuff and cook
If the chicken
breasts have tenderloins, remove them.
and pat the breasts dry.
Make a pocket
on the thicker side of each breast.
Using a sharp
boning or utility knife, cut into the breast about 1/2 inch from one end.
Create a pocket,
slicing to within about 1/4 inch of the other side.
Stuff each breast
with about one-quarter of the filling, distributing it evenly throughout the pocket
and to the ends.
Press on the
top of each breast to close the pocket.
Line up three
wide shallow dishes.
Fill the first
with the flour.
In the second,
whisk the eggs.
In the third,
toss the breadcrumbs with 1/2 tsp. salt and 1/2 tsp. pepper.
Season the breasts
generously on both sides with salt and pepper.
Dredge one breast
well in the flour, shaking off any excess.
Dip it into
the eggs, turning to coat evenly, and then dredge it in the breadcrumbs, pressing
to make the crumbs adhere evenly.
off any excess. Set on a plate and repeat with the other breasts.
for at least 5 minutes and up to 3 hours to let the breading set.
leftover flour, egg, or crumbs.
Heat the oven
Heat the oil
in a heavy 10-inch nonstick skillet over medium-high heat.
When the oil
is very hot, carefully add two of the breasts to the pan and cook until golden brown,
about 3 minutes per side.
If the oil seems
to get too hot, reduce the heat to medium.
breasts to a baking sheet.
the other two breasts.
Bake until the
chicken and filling reach 165°F on an instant-read thermometer, about 15 minutes.
with roasted, herbed red potatoes.
Tips: The filling
can be made a day ahead and refrigerated, covered.
(per serving): Size: based on 4 servings, Calories (kcal): 760, Fat (kcal): 41,
Fat Calories (g): 360, Saturated Fat (g): 11, Protein (g): 60, Monounsaturated Fat
(g): 23, Carbohydrates (mg): 34, Polyunsaturated Fat (mg): 6, Sodium (g): 1170,
Cholesterol (g): 250, Fiber (g): 2.