Do you get frustrated when they are selling all of those yummy stuffed chicken breasts, but you can’t eat them because you are gluten free? I do…
That’s why I decided to make my own!! They have goat cheese in them and taste delicious!!
1 tsp. butter
1 tsp. rice flour
1/2 c. rice or almond milk
1/2 c. chopped red or white onion
2 cloves garlic- minced
3 Tbsp. TreStella romano cheese(made with sheep’s milk)
1/3 c. goat cheese(about 2 inches of a log)
approx. 8 frozen nuggets of spinach( defrosted)
4 chicken boneless, skinless chicken breasts
1/2 c. crushed tortilla chips(or plain cereal such as Chex)
1 Tbsp.my spice mix or desired spices
Melt butter in a small pan over medium low heat, mix in flour, let cook for about one minute then whisk in milk, let cook until thickened, then take off heat to allow white sauce to cool.
Take defrosted spinach and squeeze the excess liquid out, put into bowl. Add in onion, garlic, romano cheese, and goat cheese; mix together. Mix in cooled white sauce.
Butterfly chicken breasts. Divide mixture into four and put into cut open slot of chicken.
Mix crushed tortilla chips and spices together and roll stuffed chicken in it. You can use toothpicks to keep your chicken together if needed.
Place chicken open side down in greased baking pan.
Cook chicken at 400 degrees for 45-60 minutes, until chicken is cooked through.
Makes four servings.
If you want to extend the stuffing, you can add 1/2 cup of cooked rice or quinoa to your mixture.