Spinach-and-Goat-Cheese Stuffed Chicken Breasts

Another fabulous recipe! My personal chef (he's so good!) made this for dinner and it was so good. Good enough that I was actually sad when I had finished because it was all gone. I love me some goat cheese!!

Spinach-and-Goat-Cheese Stuffed Chicken Breasts

4 teaspoons olive oil, divided
2 cloves garlic, minced
1 bunch spinach, tough stems removed
4 boneless skinless chicken breast halves
4 ounces low-fat goat cheese
Salt
Pepper

Heat oven to 400.

Heat 2 teaspoons oil in large ovenproof skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in spinach and cook, stirring constantly, until spinach is wilted and liquid evaporates, about 2 minutes. Season well with salt and pepper and transfer to plate. Wipe skillet dry with paper towels.

Beginning at thickest end of chicken breast, carefully insert a sharp knife into center and cut pocket as evenly as possible, leaving 1-inch border on 3 sides. Repeat with remaining breasts. Open each pocket, sprinkle with salt and pepper, then fill evenly with goat cheese and spinach. Seal each with 2 toothpicks and season outside with salt and pepper.

Heat remining oil in same skillet over medium-high heat. Add chicken and cook, turning once, until well browned on both sides, about 3 minutes per side. Transfer skillet to oven and bake until juices run clear, about 8 minutes. Serve hot.