Walnut-Crusted Chicken with Spinach and Goat Cheese Stuffing

Here's a recipe that is easy enough for a weeknight but elegant enough for guests. I modified it slightly to help it brown more while in the oven. (And halved the recipe for the two of us. Still had plenty left over.)


Walnut-Crusted Chicken with Spinach and Goat Cheese Stuffing
Serves 4 (generously if your chicken breasts are as large as the ones I had on hand.)


2 tablespoons extra-virgin olive oil
1 large garlic clove, finely chopped
10 ounces baby spinach (about 12 cups)
Salt and freshly ground pepper
4 ounces goat cheese, crumbled
8 ounces chopped walnuts (about 2 cups)
1/2 cup plus 2 tablespoons all-purpose flour
2 large eggs
4 skinless, boneless chicken breast halves, pounded 1/4 inch thick

Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds.


Add the spinach and wilt, about 3 minutes; season with salt and pepper. When cool, squeeze excess water out of the spinach and chop. In a bowl, toss the spinach with the goat cheese.


In a food processor, pulse the walnuts with the 2 tablespoons flour until finely chopped; transfer to a shallow bowl. In another shallow bowl, beat the eggs with 1/4 teaspoon salt. Place the remaining 1/2 cup flour on a clean plate.


Coat 1 side of each chicken breast with the flour, then dip in the egg mixture and in the walnuts. Place the chicken on a work surface, coated side down, and spread the top with one-fourth of the spinach mixture, leaving a 1/2-inch border. Roll up from the long side, jelly-roll style, and place, seam side down, on a baking sheet. Drizzle with additional olive oil to help them brown. Refrigerate for 20 minutes.


Preheat the oven to 350°. Bake the chicken until cooked through, about 30 minutes. Let stand, covered loosely with foil, for 15 minutes; slice into rounds.