Name: Poached Chicken Breast Stuffed with Goat Cheese and Spinach
Yield: Makes 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large clove garlic, minced; 1/4 cup chicken stock or water; 1 1/2 pounds spinach, stems removed and well washed in several changes of cold water; Coarse salt; Freshly ground black pepper; 4 ounces high-quality fresh goat cheese, at room temperature; 4 large boneless, skinless chicken breasts; Coarse salt; Freshly ground black pepper

This is a recipe that I cook at home myself — a versatile method for having a sophisticated meal on tap with very little last-minute prep work. This is a remarkable dish because it requires nothing but a pot of simmering water to cook it successfully; there is no butter, no oil, no sautéing, and no roasting. Yet the results are delicious. Here I've stuffed the chicken with goat cheese and spinach, but you can substitute Chopped Roasted Tomatoes ( this recipe can be found in the book), or any filling you like.

Avoid buying boneless, skinless chicken breast pieces if poissible. You'll get the best results by purchasing a whole organic chicken and removing the breast yourself.

Serve this with a small salad for an ideal lunch.

Recipe notes

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