Firehouse Chef: Danny Pingel makes spinach and sun dried tomato pesto stuffed chicken breasts

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Firehouse Chef Danny Pingel

Please note: the amounts were provided by the chef

Spinach and Sun Dried Tomato Pesto Stuffed Chicken Breasts

8-12 chicken breasts
1 roll of goat cheese (sliced to desired thickness and length for each chicken breast)
1 large container of baby spinach
1 Jar of sun dried tomato pesto
1/2 – 3/4 of a brick of cream cheese
1 bottle of lemon juice
1 bottle of red wine vinegar
1 bottle of olive oil
1 medium-large container of each dry seasoning:
garlic powder
onion flakes
Italian seasoning

How to prepare chicken:
First butterfly all chicken breast. Put them on a greased oven pan. Use dry seasonings to evenly coat all sides of the chicken. Use about 1-2 Tbs per chicken breast side. Adjust measurement according to your personal taste. Put a splash of lemon juice and red wine vinegar on each seasoned chicken breast. Use about 1-2 Tbs of each per chicken breast side. Set chicken to the side.

How to prepare filling:
Take a medium to large pan. Coat the bottom of the pan with olive oil. About 1/4 cup. Heat pan at medium temperature. After preheating pan combine spinach, cream cheese, sun dried tomato pesto, and a splash of lemon juice and red wine vinegar to pan about 2-4 Tbs of each. Heat and mix ingredients until spinach becomes soft, cream cheese is fully melted, and ingredients are evenly dispersed. Stuff filling inside butterflied chicken breasts so that chicken sandwiches filling.

Cooking the chicken:
Take stuffed chicken breasts on a greased oven pan and bake 20 minutes in a preheated 450-degree oven. After 10 minutes of baking take chicken out of oven and add desired amount of goat cheese to the top of each chicken breast. Put chicken back in oven and cook another 10 minutes or until proper doneness. Cooking times will vary by size of chicken breast and by oven. Remove from oven and serve.

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