February 19, 2016

Tyler and I recently discovered one of our new favorite “go-to” meals. Spinach and goat cheese stuffed chicken served atop roasted asparagus, drizzled with an herbed cream sauce. This recipe was so easy!! Though the recipe calls for chicken breast, because I’m an impatient cook, and I like to do things as quickly as possible, I went to the butcher at Whole Foods and bought cutlets as a replacement to the chicken breast. Tyler now wants it to be a “regular” dinner option we choose from, and I couldn’t agree with him more!

Visit The Organic Kitchen for this recipe and so many others!!

Stuffed chicken atop roasted asparagus

Spinach and Goat Stuffed Chicken Breast with Roasted Asparagus

Prep time: 
Author: Linda Spiker || Recipe type: Dinner || Serves: 4

For Chicken:

  • 2 chicken breasts, pounded into 4 cutlets
  • Sea salt
  • Freshly ground pepper
  • Garlic powder
  • 8oz soft goat cheese, room temp (so it’s soft and spreadable)
  • 1½ cups chopped spinach

Cream Sauce:

  • 1 cup heavy cream
  • 1 T butter
  • 2 tsp flour, or 1 tsp arrowroot powder if you live gluten free
  • 2 T fresh dill, chopped
  • Sea Salt
  • Freshly ground pepper
  • 1 T Capers


  • 1 large bunch asparagus
  • Sea salt
  • Freshly ground pepper
  • Place asparagus on a plate, top with chicken. You can either leave the breast whole (pictured at top of post) or slice into pinwheels so the stuffing can be seen. Drizzle with cream sauce, garnish with remaining chopped dill and serve!

Preheat oven to 400 degrees and place rack in upper third of oven.

Chicken Preparation

  1. Make cutlets by cutting the breast in half width wise, placing between plastic and pounding with a rolling pin till chicken is about a ¼ inch thick.
  2. Season one side lightly with sea salt, pepper and garlic powder.
  3. Turn seasoned side down and use a spatula to spread soft goat cheese on unseasoned side.
  4. If goat cheese does not spread easily, it’s ok. The cheese will spread out as it cooks.
  5. Top each cutlet with chopped spinach. Roll up chicken breast and stuffing and place seam side down on parchment covered rimmed cookie sheet.
  6. If you can, place all chicken to one side of cookie sheet, leaving room to add asparagus later. Place in oven and cook for 35 minutes. If chicken breast is really large, you may need to cook 5 minutes longer. While chicken cooks prepare cream sauce and asparagus.

Cream Sauce Preparation

Place saucepan on medium/high heat. Add butter, when melted, add arrowroot or flour and whisk. Slowly add cream while whisking. When the cream thickens a bit, turn off heat. Add a few turns of freshly ground pepper, a few pinches of sea salt and chopped dill. Add capers and reheat right before serving.

Asparagus Preparation

Brush asparagus with olive oil, sprinkle with sea salt and pepper. Add to cookie sheet with chicken the last 10 minutes of cooking or use separate parchment covered cookie sheet.

Recipe & Photo credit: The Organic Kitchen



You Might Also Like


  • Reply Barbara Justice February 21, 2016 at 2:21 am

    Thanks for sharing this recipe – it looks delicious, and I can’t wait to try making it for my husband!

  • Reply Barbara February 24, 2016 at 3:01 am

    Im so going to try this!!! Looks yummy! Asparagus is my favorite!

  • Leave a Reply