Iron Rich Stuffed Chicken Breast
Recently I had a friend who was asking about recipes rich in iron. Well, I was already working with a stuffed chicken breast recipe up in my test kitchen. When thinking of iron rich foods spinach is at the top of every list being the most used food that is highest in iron content. But I went a little farther in my thought process on this. Chicken is also listed as a food that has iron in it, but when I looked into it I found that Cumin and Turmeric were both rich in iron and listed as an excellent source of iron. A light bulb moment for me, I love both of these seasonings and had them in my spice cabinet. A short trip to Sam’s club produced the cheese I decided would go best with these seasonings … goat cheese!
I decided on goat cheese because the taste would pair perfectly with these spices, but in all honesty you could use any cheese you like. I’ve used shaved blend of Asiago, Parmesan, and Romano prior to the goat cheese and it was good as well. I’ve also added in a slice of Prosciutto in the mix and it was great. You can be as creative as you choose to be when it comes to stuffing a chicken breast, chicken goes pretty well with almost all flavors. So be adventurous and make your own favorite stuffed chicken breast!
The recipe that follows is for the one with goat cheese, it’s a very healthy choice and rich with iron. Side that go well with this dish that are also iron rich could be broccoli, brussels sprouts , or asparagus. I chose asparagus for my side dish when I served mine, it also was a nice choice with the flavors presented in the main dish as well as being rich with iron.
Spinach & Goat Cheese Stuffed Chicken Breast
1 pound container of baby spinach (I prefer Organic), Flash boiled for about 1 minute
4 chicken breast
Salt and pepper to taste
2 Tablespoons Cumin
2 Tablespoons Turmeric
4 Oz of Goat Cheese (if you prefer another flavor use it)
2 tablespoons softened butter
To prepare to make this recipe start by flash boiling your baby spinach by dropping it into a pot of boiling water for about one minute. Remove and with a slotted spoon and set aside to use when stuffing your chicken breast. You’ll also want to preheat your oven to 375 degrees as well.
On a cutting board prepare your chicken by slicing each breast with a sharp knife and making a pocket to stuff. Be sure to cut toward the top side of the breast because the underside isn’t as solid and can have holes in it. After slicing holes in all of your chicken breasts you’ll want to season them prior to stuffing them. I start with the salt and pepper to taste, (I’m always light on salt and heavy with the pepper … but you do it how you like it) on the inside of the pocket and outside as well. Now follow up with the cumin and turmeric inside and out. I was pretty liberal with these seasonings because your really can’t overdo it and I love the taste of them with the goat cheese! Now stuff each breast with a layer of flash boiled spinach about ½ inch thick and follow that with the layer of goat cheese, I use about 1 Oz per breast when I make them.
Now with the 2 tablespoons of softened butter coat the bottom of your backing dish. I usually use a heavy casserole dish that will comfortably fit all of my stuffed breasts, about 9×13 depending on how big you breasts are. Place the stuffed chicken breasts evenly in the butter coated backing dish and place on the middle wrack of your preheated oven.
You’ll want to bake for about 30-40 minutes or until you insert a thermometer into the thickest part of the chicken and it reads 165 degrees. When done remove from oven and let rest for about 5 minutes before serving.
I’ve included a chart of some foods rich in iron below.