**Spinach and Goat Cheese Stuffed Chicken Breasts**
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
**Ingredients**
4 boneless, skinless chicken breasts
2 cups fresh spinach, chopped
4 ounces goat cheese, softened
1 clove garlic, minced
1 tablespoon olive oil
1 teaspoon dried oregano
Salt and pepper to taste
1 teaspoon lemon juice
1/4 cup chicken broth 
**Instructions**
1. Preheat the oven to 375°F (190°C).
2. In a skillet over medium heat, add olive oil. Once heated, add minced garlic and sauté for about 1 minute until fragrant.
3. Add the chopped spinach to the skillet and cook for about 2-3 minutes until wilted. Remove from heat and let cool slightly.
4. In a mixing bowl, combine the wilted spinach with goat cheese, oregano, salt, pepper, and lemon juice. Mix until well combined.
5. Place each chicken breast on a cutting board and carefully slice a pocket in the side of each breast. Do not cut all the way through.
6. Stuff each chicken breast with an equal amount of the spinach and goat cheese mixture. Secure the openings with toothpicks if necessary.
7. Season the outside of the stuffed chicken breasts with additional salt and pepper.
8. In an ovenproof skillet, heat a little olive oil over medium-high heat. Sear each stuffed chicken breast on both sides until golden brown, about 3-4 minutes per side.
9. Pour chicken broth into the skillet, bringing it to a simmer. Cover the skillet with a lid or foil and transfer it to the preheated oven.
10. Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
11. Remove the toothpicks before serving, and let the chicken rest for a few minutes. Serve warm.
This delicious recipe provides a low-carb, sugar-free meal option that is savory and satisfying, perfect for a diabetic-friendly dinner. Enjoy!
