Busy people prefer recipes that offer simplicity, a short ingredients list, and quick prep time. This Gouda-stuffed chicken dish is ideal. 


 2 skinless, boneless chicken breasts

1 ½ cups of grated Gouda cheese

¾ cup of chopped spinach (fresh is best, but frozen may be used if thawed and dried.)

1 cup of white or blush wine (Any favorite variety will do. White Grenache or Chardonnay is ideal.)





Preheat the oven to 375 degrees.

Begin by making the stuffing. Toss the grated Gouda and chopped spinach together in a large bowl. Sprinkle about a teaspoon of nutmeg and a dash of pepper over the stuffing and toss again.

Next, prepare the chicken for stuffing. Take each piece and make an incision along the thickest side of the breast, to about one inch of both ends of the breasts. Work the knife into the incision to make a pocket inside each breast.

Tightly stuff each breast with the Gouda mixture, but leave a couple of tablespoons of stuffing in reserve. Close the incision with toothpicks so that the cheese does not melt out of the breasts during cooking. Place the stuffed breasts into a heat-proof dish/pan with the incision facing up. Pour the wine over the breasts and cook them in oven at 375 degrees for 30 minutes, or until the chicken flesh is no longer pink inside.

Ten minutes before the chicken is done cooking, sprinkle the remaining stuffing mixture over the top of the breasts. Serve immediately after cooking.

This dish is very versatile. You could serve it with rice and mixed vegetables, but it could also go well on a bed of salad or with a favorite soup.  Another way is to use Portobello mushrooms. Add a little more wine and drizzle of olive oil to the baking dish, and place the mushrooms around the chicken. As they cook, the mushrooms will absorb the flavors of the wine and chicken.

Discover your own delicious variations for this dish. It can be everyone’s “secret recipe.”

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