Baked Chicken Stuffed with Spinach, Mushrooms, Tomato and Goat Cheese

Happy 27th anniversary of your 29th Birthday Mom!

Last night we made a birthday dinner for our mom. And not to toot our own horn but we really out did ourselves on this one. Baked chicken stuffed with goodies to satisfy any birthday girl…fresh spinach, savory sautéed mushrooms in garlic, sweet roasted tomatoes and creamy, tangy goat cheese.

 This is not a quick, every-day meal. It’s a little tedious and requires a lot of prana (love, lots of love). But it’s worth every ounce of energy.

We served the chicken with our balsamic glazed brussles sprouts along with roasted buttercup squash topped with cinnamon, nutmeg and apples.

We enjoyed the meal with a glass (or two) of a bold cabernet, El Casillero del Diablo (translation: the Devil’s Locker…our Spanish majors are good for something!)

We also decided to get really fancy fancy last night (said with our best British accents) and put on formal dining gowns (i.e. we weren’t wearing sweat pants) and feast in the dining room with mood lighting and candles.

Atmosphere + Good Food + Double Dippers = Perfect Birthday for the Big Dipper

Happy double dipping!

Recipe – A Double Dipper Original

Serves 4


  • 4 skinless, boneless chicken breasts
  • 1 tsp. lemon zest
  • ¼ cup lemon juice, fresh
  • ¼ tsp. black pepper
  • ½ tsp. garlic powder
  • 1 tsp. paprika
  • 3 ½ oz. package shitake mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup fresh baby spinach leaves
  • ½ cup cherry tomatoes, sliced (sundried tomatoes would be a delicious substitute)
  • 1 oz. goat cheese
  • 1 tbsp. olive oil


  1. Preheat oven to 400 degrees F. Line baking sheet with foil.
  2. In a large bowl marinate the chicken breast by adding lemon zest and juice, black pepper, garlic powder and paprika. Allow to marinate for 20-30 minutes.
  3. While chicken is marinating, sauté mushrooms over medium heat with olive oil and garlic. This takes about 15 minutes.
  4. In a medium sized pan, over medium-high heat cook chicken breast for 3 minutes per side.
  5. Remove chicken from the pan and slit the thickest part of the breast to create a deep pocket.
  6. Stuff chicken with a spoonful of mushrooms, spinach, tomatoes and goat cheese. Save some mushrooms, spinach and tomatoes to top the chicken with when ready to serve. Secure each breast by placing 2 toothpicks through the middle to hold the stuffing in place.
  7. Place chicken on baking sheet lined with foil and bake for 20-30 minutes. But check chicken after 10 minutes because ovens vary and your chicken might cook faster.
  8. While chicken is baking, add extra spinach and tomatoes to left-over mushrooms and sauté for 5 minutes to create extra topping for the chicken.
  9. When chicken is done cooking, remove toothpicks and top with mushroom mixture and extra goat cheese if you want.
  10. Serve accompanied by your favorite fall/winter veggies and enjoy!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s