09 Apr 2011

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.


Gruyere-stuffed Chicken ...

The chicken breasts can be stuffed and sautéed before your guests arrive, and then put in the oven once they arrive. They’re easier to slice when they’re at room temperature.


6 boneless and skinless chicken breasts

4 cups washed raw baby spinach

1 cup sliced shitake mushrooms

1/2 cup chopped shallots

1 tablespoon chopped garlic

1 cup shredded Gruyere

1 teaspoon dried thyme

1 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper

1/2 cup millet flour

1/4 cup plus 2 tablespoons olive oil

NOTE: If you’re using large leaf or frozen spinach, rough chop it.


Equipment: 10-inch frying pan, 3-4 quart sauté pan, 8 x 10-inch baking pan

  • Preheat oven to 350 degrees.
  • Prepare the breasts for stuffing by creating a pocket in each breast. Insert a sharp knife into thickest part of breast and make an angled cut through it (so the stuffing doesn’t get consumed in one bite). Don’t cut through the bottom.
  • Heat 2 tablespoons of oil in the frying pan until hot. Add shallots and garlic and sauté at medium high heat for 2 minutes. Add mushrooms and continue cooking for an additional 5 minutes.
  • Mix spinach into vegetables and continue to cook until spinach is wilted and heated through, approximately 5 minutes. Add thyme, salt, pepper, and cayenne. Cook 1 minute.
  • Remove pan from heat and stir in Gruyere cheese.
  • Stuff each breast with the vegetable-cheese mixture, being careful not to puncture the meat. Coat each breast in flour. (Shake off the extra flour; you’re only doing this to seal in the moisture.)
  • Place 1/4 cup olive oil in sauté pan over high heat. Add chicken and brown on both sides at high heat. Lower heat and continue cooking for another 5 minutes on each side.
  • Place chicken in baking pan and bake for 15 minutes.

Serves 6

Sheryl Goldstein No comments
Leave a comment

What is the solution?

Tools and tips for living an effortless
gluten-free lifestyle.

If you like Sheryl and The No Gluten Solution, please click link and like us on Facebook!

Interested in Sheryl’s new cook-book?
Sign up here for information

RSSGluten-free Twitter

  • Twitter is still cooking~

Gluten-free Recipes

This salad is a hearty main course and will satisfy…

Ingredients 3 anchovy fillets 1/4 cup olive oil 1 unshelled…

Fad diets come and go but one diet that continues…