Spinach and Goat Cheese Chicken Breasts
Transform your dinner routine with this easy-to-follow recipe that combines flavor, nutrition, and kidney health for a satisfying meal
Are you looking for a kidney-friendly recipe that doesn't compromise on flavor? This Spinach and Goat Cheese Stuffed Chicken Breasts recipe is a delicious solution tailored to meet the dietary needs of individuals with kidney disease. By combining tender chicken with creamy goat cheese, crisp spinach, and a rich balsamic glaze, this dish not only satisfies your tastebuds but also aligns with your nutritional goals. With no need for excessive salt and a focus on wholesome ingredients, this recipe supports kidney health while transforming your dinner routine into a satisfying and nutritious experience.
As a Registered Dietitian with over 25 years of experience, and having both of my parents diagnosed with Chronic Kidney Disease (CKD), I understand the challenges of preparing meals that support kidney health without sacrificing flavor. By focusing on low-sodium, nutrient-rich ingredients and aligning with current dietary guidelines for CKD, this dish offers a practical and satisfying way to manage kidney health while enjoying a delicious meal.
This delightful recipe seamlessly integrates with a Chronic Kidney Disease (CKD) diet due to its mindful selection of ingredients that are both nutritious and gentle on the kidneys. The use of fresh spinach and goat cheese provides essential nutrients while maintaining lower levels of sodium, which is crucial for kidney health. Additionally, the flavorful balsamic glaze adds taste without overwhelming the dish with extra sodium or potassium, making it a thoughtful choice for those mindful of their kidney health.
This recipe is one of my very favorite as it combines goat cheese and spinach, both of which I love. You can serve this with a salad like our mandarin orange salad or one of our other kidney friendly salads. And enjoy it with our Tangerine cake or oatmeal date bars for a renal diet dessert!
Jump to:
- Ingredients in Goat Cheese and Spinach Stuffed Chicken
- How to Make Spinach and Cheese Stuffed Chicken Breasts
- Variations for Bacon and Spinach Stuffed Chicken
- Storage for Spinach and Goat Cheese Stuffed Chicken Breasts
- Top Tip
- FAQs for Spinach and Goat Cheese Chicken Breasts
- Other Kidney Friendly Chicken Entrees
- Pairing with Salads
- Recipe
Ingredients in Goat Cheese and Spinach Stuffed Chicken
This delightful combination brings together savory flavors and rich textures for a scrumptious, gourmet experience.
- Olive Oil: This staple ingredient is perfect for both salads and cooking, providing a rich flavor and healthy fats that enhance the overall dish.
- Chicken Breast: A lean source of protein, chicken breast serves as the hearty base of the meal, offering a satisfying and nutritious component.
- Goat Cheese: Bringing a creamy texture and tangy flavor, goat cheese complements the other ingredients and adds a touch of indulgence.
- Bacon: Even with reduced salt, bacon offers a savory and smoky taste, contributing a delightful crispiness to the recipe.
- Fresh Spinach: This leafy green provides freshness, color, and a boost of nutrients, balancing the flavors of the dish beautifully.
- Black Pepper: Ground black pepper enhances the taste profile with a hint of spice, elevating the meal’s overall flavor.
- Balsamic Vinegar: A splash of balsamic vinegar adds a sweet and tangy note, tying the ingredients together with its vibrant and complex essence.
See recipe card for quantities.
How to Make Spinach and Cheese Stuffed Chicken Breasts
Get ready to impress with this flavorful dish! Low sodium spinach and goat cheese stuffed chicken breasts, drizzled with a balsamic glaze, combine creamy, savory, and tangy elements into a delightful main course.
- Preheat oven to 375 degrees.
- Butterfly the chicken by running a sharp knife horizontally through the thickest part of each breast. Place one hand on top of the breast to stabilize while holding the knife parallel to the work surface while cutting. Do not cut all the way through. Open the breast so both halves can lie flat.
- Season the exposed surface with pepper, then add ½ of the goat cheese, crumbled bacon, and spinach leaves to each breast. Fold the breasts in half so the cheese mixture is surrounded by chicken breast on the bottom, back and top. Secure with long wooden toothpicks, if desired.
- Heat olive oil over medium-high heat in a large oven-safe skillet. Once hot, add the stuffed chicken breasts to the pan to sear. Once browned on the bottom, carefully turn each breast over and repeat on the other side. Season top and bottom with pepper, if desired, during this process.
- Place skillet in preheated oven and cook until an instant read thermometer reads 165 degrees Fahrenheit when inserted, approximately 25-30 minutes. Remove from the oven and cover until ready to serve.
- A few minutes before removing the chicken from the oven, start making the balsamic glaze. Heat balsamic vinegar in a small sauce pan over medium-high heat. Stir while heating until the vinegar is reduced to about ⅓ of its original volume. It will form a thick, syrupy consistency when it is ready.
- To serve, place a stuffed chicken breast on each plate and drizzle with balsamic glaze.
- Perfectly done Spinach and Goat Cheese Chicken Breasts.
Hint: Prevent Cheese from Leaking: To ensure the cheese stays in the chicken during cooking, secure the edges well with toothpicks or kitchen twine. This will help keep the filling intact.
Variations for Bacon and Spinach Stuffed Chicken
Spinach and Goat Cheese Stuffed Chicken Breasts offer a delightful combination of flavors that elevate a classic dish to new heights. This recipe balances the savory taste of chicken with the creamy texture of goat cheese and the freshness of spinach. Enjoy these kidney-friendly variations if you're managing your diet for chronic kidney disease.
- Herb-Infused Stuffing: Substitute the bacon with a blend of aromatic herbs such as rosemary and parsley. This provides a fresh, flavorful stuffing while keeping sodium levels in check.
- Low-Sodium Cheese Option: Replace goat cheese with a low-sodium feta cheese. This ensures creamy goodness while being mindful of sodium intake.
- Vegetable Enrichment: Increase the spinach quantity and add sautéed red bell peppers for extra nutrients and a pop of color, enhancing the dish’s appeal without adding extra salt.
Storage for Spinach and Goat Cheese Stuffed Chicken Breasts
To savor this dish later, refrigerate the cooked and cooled stuffed chicken breasts within two hours of cooking. Store them in an airtight container for up to 3-4 days in the refrigerator. For longer storage, tightly wrap each stuffed breast in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to three months. When ready to serve, thaw in the refrigerator overnight and reheat in the oven at 350°F until warmed through. Enjoy your meal with the convenience of having it prepared in advance!
Top Tip
- Let the Chicken Rest Before Serving: Once out of the oven, allow the stuffed breasts to rest for 5-10 minutes. This will help the juices redistribute within the meat, keeping the chicken moist and flavorful when served.
FAQs for Spinach and Goat Cheese Chicken Breasts
To butterfly the chicken breast, use a sharp knife and run it horizontally through the thickest part of each breast. Place one hand on top to stabilize while holding the knife parallel to the work surface. Make sure not to cut all the way through - the idea is to open the breast so that both halves lie flat.
After adding the goat cheese, crumbled bacon, and spinach, fold the breasts in half so that the cheese mixture is enclosed. If desired, you can secure the stuffed chicken breasts with long wooden toothpicks to help keep them intact while cooking.
Yes, feel free to experiment with different types of cheese and bacon to suit your taste. While goat cheese and broiled bacon are recommended, you can try using feta cheese or turkey bacon for a different flavor profile while following the same cooking instructions.
Other Kidney Friendly Chicken Entrees
Looking for other recipes like this? Try these:
Pairing with Salads
These are my favorite dishes to serve with Spinach and Goat Cheese Chicken Breasts:
If you tried this Recipe or any other recipe on my website, please please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Spinach and Goat Cheese Stuffed Chicken Breasts
Ingredients
- 2 tablespoon OLIVE OIL salad or cooking
- 6 oz CHICKEN BREAST BONELESS, RAW, broiler/fryer, meat only
- ½ oz GOAT CHEESE SEMISOFT
- 1 slice BACON BROILED, LESS SALT, pan-fried or roasted, cured
- 2 tablespoon Fresh Spinach
- 1 teaspoon PEPPER BLACK, GROUND
- ½ cup VINEGAR BALSAMIC
Instructions
- Preheat oven to 375 degrees.
- Butterfly the chicken by running a sharp knife horizontally through the thickest part of each breast. Place one hand on top of the breast to stabilize while holding the knife parallel to the work surface while cutting. Do not cut all the way through. Open the breast so both halves can lie flat.
- Season the exposed surface with pepper, then add ½ of the goat cheese, crumbled bacon, and spinach leaves to each breast. Fold the breasts in half so the cheese mixture is surrounded by chicken breast on the bottom, back and top. Secure with long wooden toothpicks, if desired.
- Heat olive oil over medium-high heat in a large oven-safe skillet. Once hot, add the stuffed chicken breasts to the pan to sear. Once browned on the bottom, carefully turn each breast over and repeat on the other side. Season top and bottom with pepper, if desired, during this process.
- Place skillet in preheated oven and cook until an instant read thermometer reads 165 degrees Fahrenheit when inserted, approximately 25-30 minutes. Remove from the oven and cover until ready to serve.
- A few minutes before removing the chicken from the oven, start making the balsamic glaze. Heat balsamic vinegar in a small sauce pan over medium-high heat. Stir while heating until the vinegar is reduced to about ⅓ of its original volume. It will form a thick, syrupy consistency when it is ready.
- To serve, place a stuffed chicken breast on each plate and drizzle with balsamic glaze.
