foolproofliving

0 Preheat the oven to 375 degrees F.
1 To make the filling, mix together the goat’s cheese, spinach, garlic powder, lemon zest, and red pepper flakes (if using) in a medium bowl until well combined. Set it aside.
2 To prepare the chicken, pat dry chicken breasts on each side using paper towels. Season with salt and pepper on all sides.
3 Carefully cut a horizontal slid in the thickest part of each chicken breast making sure to not cut through the back of the breast.
4 Fill each “pocket” with 2 tablespoons of the filling and gently press to distrubute it evenly. Secure with 2-3 toothpicks.
5 Heat vegetable oil in a 10 or 12-inch oven proof skillet or cast iron skillet,  over medium-high heat until shimmering hot.
6 Sear stuffed chicken breasts until lightly browned on both sides. This takes about 4-5 minutes on each side. Transfer the now semi-cooked spinach stuffed chicken breasts onto an empty plate and cover it loosely with aluminum foil.
7 Melt the butter in the now-empty skillet. Add the shallot and cook, stirring constantly, for a minute. Pour in the wine. Using a wooden spoon, scrape up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes or until it is reduced by half. Stir in the lemon juice.
8 Add the stuffed chicken back to the skillet. Transfer to the preheated oven and bake until a thermometer inserted in the thickest part of one of the chicken breasts registers 165 degrees Fahrenheit, 18-20 minutes.
9 When ready to serve, carefully remove the toothpicks from the chicken breasts. Drizzle them with the sauce at the bottom of the pan.
10 If preferred, finish it off with a drizzle of balsamic glaze and sprinkle with fresh basil. Serve right away.