- 2 organic pasture raised skinless chicken breasts
- 3 tbsp virgin coconut oil, divided
- 2 cloves garlic, minced
- 1 bag organic baby spinach
- 3 oz organic raw goat’s cheese
- Himalayan salt and pepper, to taste
- 2 bulbs organic shallots, sliced thinly
- 1 container organic sliced baby bella mushrooms
- 2 cups organic chicken stock (or homemade)
- 2 cups dry white wine
- balsamic vinegar, to taste (just a splash)
- non-GMO cornstarch (1-2 tsp) mixed in equal parts water (as needed)
- 2-3 tbsp chopped fresh parsley
- To prepare chicken breasts, use a paring knife to cut a pocket into each breast. Make a 3 inch slice down the center of the breast, making sure to go in no further than 50% of the breast’s thickness and then slide a small paring knife into the slice horizontally to create the “pocket”.
- Heat 1 tbsp of coconut oil in a skillet and sauté the garlic over med-high heat for 2 minutes, add the spinach and cook until just wilted.
- In a large bowl, stir together the spinach mixture with the goat’s cheese , salt and pepper to taste.
- Divide mixture amongst the 2 breasts and stuff the pockets. Try to distribute the stuffing as evenly as possible by massaging the pocket. There will be some of the mixture left sitting ‘on top’ of the breast and that is ok. (If you wish you can close the hole with a wooden toothpick.)
- Season both sides of the chicken with salt and pepper.
- Heat 1 tbsp of coconut oil in same skillet and cook the chicken approx. 5-8 minutes on each side. The color of the chicken should be a nice golden brown.
- Remove chicken from pan and place them in an oven-proof dish.
- Preheat the oven to 350 degrees F and cook them for another 20 – 30 minutes. (Check if they are done by sticking a knife through the center of each breast. If the juice runs clear they are done!
- While the chicken is in the oven, in the same skillet, heat 1 tbsp coconut oil over medium-high heat. Sauté shallots for 4 minutes or until browned and delicious looking.
- Add the container of sliced baby bella mushrooms.
- Add a splash of balsamic vinegar.
- Stir in the wine; bring to a boil over high heat. Reduce by half, about 5 minutes.
- Add the chicken stock; bring to a boil and reduce the sauce by half again. About 8-10 minutes or as long as the chicken is cooking
- Stir in cornstarch/water mixture; bring to a boil stirring constantly. When sauce reaches desired consistency, pour over chicken and sprinkle with fresh parsley.
Serve on a bed of organic baby leaf salad!