Ingredients
Scale
- 4 large boneless, skinless chicken breasts (about 6–8 oz each)
- 1.5 cups cooked butternut squash, mashed or finely diced
- 2 oz low-fat goat cheese or ricotta cheese
- 1 cup fresh spinach, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh sage, finely chopped
- 1 teaspoon fresh rosemary, minced
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Paprika for color
Instructions
- Preheat your oven to 375°F (190°C). Place the chicken breasts on a clean cutting board. Using a sharp knife, slice a pocket into the thickest part of each breast, being careful not to cut all the way through. Season the outside and the inside of the pockets with salt, pepper, and a dash of paprika.
- In a medium mixing bowl, combine the mashed butternut squash, goat cheese, chopped spinach, minced garlic, sage, and rosemary. Stir the mixture until it is well combined and creamy. The goat cheese adds a tangy richness that perfectly balances the sweetness of the squash.
- Spoon approximately 2 to 3 tablespoons of the squash mixture into each chicken breast pocket. Do not overstuff, or the filling will leak out during cooking. Secure the edges of the chicken with toothpicks if necessary to keep the filling enclosed.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3 minutes per side until golden brown. Transfer the skillet directly into the oven. Bake for 15 to 20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Let the meat rest for 5 minutes before serving.
- Cook Time: 50 minutes