3 tbsp (45 mL) olive oil
2 shallots, finely chopped
3 cloves garlic, minced
8 oz (227 g) fresh spinach
4 oz (113 g) goat cheese
1 tbsp (15 mL) grated lemon zest
1 tsp (5 mL) pepper
4 boneless skinless chicken breasts, butterflied
3/4 tsp (4 mL) salt
3 tbsp (45 mL) all-purpose flour
2 cups (500 mL) fresh corn kernels, (about 2 cobs) - note, this can be corn from tin
1 courgette, halved lengthwise and thickly sliced crosswise
1/2 red onion, coarsely chopped
2 tbsp (30 mL) chopped fresh oregano
In a large skillet, heat 2 tsp of the oil over medium-high heat; cook shallots until translucent, about 3 minutes. Add two-thirds of the garlic; cook for 1 minute. Add spinach and cook, tossing, until wilted, about 3 minutes.
In bowl, combine spinach mixture, goat cheese, lemon zest and 1/2 tsp of the pepper
Open each butterflied chicken breast. Divide filling evenly over half of each breast. Starting at filling side, roll up and secure tightly with toothpicks. Sprinkle with remaining pepper and half of the salt. Roll each breast in flour, shaking off excess.
In skillet, heat 2 tbsp of the remaining oil over medium-high heat. Cook chicken, turning occasionally, until golden brown on all sides, about 6 minutes. Transfer to baking sheet; bake in 400ºF (200ºC) oven until juices run clear when chicken is pierced, about 12 minutes.
Meanwhile, in skillet, heat remaining oil over high heat; cook corn, courgette, red onion and remaining salt, stirring occasionally, until lightly browned, about 5 minutes. Add oregano and remaining garlic; cook until fragrant, about 1 minute.
Remove toothpicks from chicken; slice diagonally. Serve alongside vegetable mixture.