I often turn to chicken breasts for a simple, speedy weeknight dinner that doesn't involve greasy takeout. But let's be honest: It can be boring. When I have to use up the rest of the chicken in the fridge but I feel like I'd rather skip dinner altogether than eat another bland, baked, lightly seasoned chicken breast, I mix things up a little with this spinach, sun-dried tomato and goat cheese stuffed chicken wrapped in a thin slice of prosciutto.
Yes, it sounds overindulgent — but it's really not. If you want to trim the fat from the recipe a little, pass on the prosciutto. But the entire dish is baked, which means you don't get the added calories and fat of oil or butter used to saute the chicken; all of the ingredients are fresh; and the recipe doesn't call for an exorbitant amount of goat cheese because you really don't need much when you're also stuffing the chicken with spinach and sun-dried tomatoes. (Make sure you buy plain sun-dried tomatoes that aren't soaking in oil.)
Makes 2 to 3 servings.