Chicken breasts are stuffed with a spinach, goat cheese and lemon mixture, cooked on a grill pan and served with fresh pasta. Sometimes I serve the chicken on a bed rocket leaves with wheaten bread instead of cooking pasta. Both versions are lovely!
1 person made this
1 tablespoons olive oil or butter
300g fresh spinach
salt and freshly ground black pepper
150g soft goats cheese
1/2 lemon, juiced
4 skinless, boneless chicken breasts
400g tagliatelle pasta
Method Prep:10min › Cook:20min › Ready in:30min
Heat olive oil or butter in a pan over medium heat; add spinach and cook for a few minutes until wilted. Transfer spinach into a colander and press out any excess water. Season to taste with salt and pepper.
Mix lemon zest and goats cheese together in a bowl. Stuff each chicken breast with the goats cheese mixture and some of the drained spinach. Secure chicken breasts with a wooden skewer. Drizzle a little olive oil on top of chicken breasts.
Heat a grill pan over medium heat until hot; arrange stuffed chicken breasts evenly in the pan and cook, turning once or twice, until grill marks appear and the chicken is cooked through, about 15 minutes.
Meanwhile cook pasta in abundant salted boiling water according to packet instructions. Drain and divide evenly on 4 serving plates. Top with cooked chicken breast and any remaining spinach.