This recipe came from the folks at Whole Foods and it is packed full of different flavors that all compliment one another! I served it with pilaf which went really well together! I inadvertently bought sheep's milk cheese instead of goat cheese, but I couldn't tell the difference.

1 Tbs olive oil
2 cloves garlic, minced (1 teaspoon)
1 shallot, minced
1 tsp minced fresh thyme leaves
6 cups fresh washed spinach leaves
salt and freshly ground pepper to taste
1/2 cup drained, chopped jarred roasted red peppers
3 Tbs pitted and chopped Kalamata olives
1 Tbs chopped capers
1 tsp balsamic vinegar
2 boneless skinless whole chicken breasts, cut in half and pounded lightly
4 ounces mild goat cheese, at room temperature
1 Tbs olive oil for brushing chicken
1/4 cup chopped parsley

Heat the olive oil in a large skillet over medium-high heat. Saute the garlic, shallot, and thyme for 2 minutes, until softened. Add the spinach, and saute for 1 minute longer, until just wilted. Season with salt and pepper. Remove the skillet from the heat, and let the aromatics cool.

Preheat the oven to 375°F. In a small bowl, mix the roasted red peppers with the olives, capers, and balsamic vinegar.

Place about one-quarter of the spinach mixture in the center of each pounded chicken breast. Evenly divide the goat cheese among the chicken breasts, placing a small piece over the spinach; then top with 1 tablespoon of the roasted red peppers.

Fold the top of the breast over the filling to form a package, sealing the bottom of the chicken packages wherever needed. Place the chicken on a baking pan. Cover with aluminum foil and bake in the oven for 25 minutes. Uncover, brush the chicken with a little olive oil, and cook an additional 10 minutes, until the chicken is brown.

***Try these toppings on pizza! Make the Tapenade as directed, but dice the chicken up and saute or grill. You can shred the goat cheese or buy a goat cheese feta. Heat and serve.

Nutrition Info

Per Serving: calories 340; calories from fat 180; calories from saturated fat 70; protein 35g; carbohydrate 6g; total fat 20g; saturated fat 8g; cholesterol 95 mg; sodium 730 mg; 53% calories from fat