Stuffed Chicken Breasts


3 boneless chicken breasts, skin-on

4 to 5 ounces garlic-and-herb goat cheese

6-8 sun-dried tomatoes, julienned

½ package frozen spinach thawed

½ cup shitake mushrooms, julienned

Extra Virgin Olive Oil

Kosher salt and freshly ground black pepper


Preheat the oven to 375 degrees F.

Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving 1 side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes under the skin of each chicken breast, add spinach and mushrooms. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through.

For a vegetarian option use all the ingredients except the chicken breasts and stuff into a roasted sweet potato

Culinary Director

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