This meal is amazing. Full of fantastic flavor, it is a meal fit for a king. I love the sweetness of the balsamic, paired with the creamy goat cheese, and the tanginess of the sundried tomatoes. If you want to add a funkier element, switch out the goat cheese for blue cheese! I used a recipe from Ellie Krieger (picture below), but added a balsamic vinegar sauce (second picture down).
One 10-ounce package fresh spinach
4 medium sun-dried tomatoes
4 tablespoons grated Parmesan cheese
¼ cup lightly packed fresh basil leaves
4 ounces soft goat cheese (chèvre)
freshly ground black pepper
4 skinless boneless chicken cutlets (make sure they are thin, you can pound them if needed)
1 tablespoon olive oil (probably will need to add more)
¼ cup low-sodium chicken broth
3/4 cup balsamic vinegar
Preheat the oven to 400F
Chop the sun-dried tomatoes, grate the cheese, chop the spinach, crumble the goat cheese, and chop the basil. Pile each ingredient by itself on a cutting board.
Sprinkle on each ingredient to the top half of each chicken breast, roll up, and secure with either rope or toothpicks. Sprinkle the chicken rolls with the salt and pepper to taste.
Heat the oil in a large skillet with a cover over medium-high heat. Brown the chicken until golden, 5 minutes per side.
Place the chicken on a cooking pan and pour the broth on top. Bake until the chicken is cooked all the way through which took me around 15-20 minutes.
In the large skillet you cooked the chicken in, add the balsamic vinegar and a little more olive oil if needed. Heat on high for a couple of minutes until the sauce thickens. Drizzle over the chicken when you are plating. Next time I think I will add a couple of chopped walnuts on top for a crunch factor. Dig in!