adapted from Nicole Vallier

4 boneless skinless chicken breast halves

4oz goat cheese - flavored with herbs

2 cups spinach, stemmed and washed

2 cloves garlic, minced

2 tablespoons pine nuts, toasted

1 tablespoon fresh rosemary, chopped

2 tablespoons olive oil

3 tablespoons canola oil

Salt and pepper

Preheat oven to 400.  Saute the spinach and garlic in the olive oil until the spinach is wilted.  Put the spinach in a fine mesh colandar.  Using the back of your spoon, press against the spinach to drain out the excess water.  After cooling completely, mix the spinach with the goat cheese and toasted pine nuts.  Season with salt and pepper.  

Make a small, lengthwise incision in all of the chicken breasts.  Put approximately 1oz of filling into each breast.  Season the chicken with salt and pepper.  

Heat the canola oil in a pan until smoking.  Sear the chicken breasts on both sides until lightly browned, approximately 2 minutes per side.  Transfer the breasts to a large Pyrex baking dish.  Sprinkle with rosemary and cook in the oven for 15 minutes or until completely cooked.