Chicken stuffed with Goat Cheese

By Bujvary

I have made this a number of times. Very good and only 8.3 grams of fat per serving.

Ingredients

• 4 ounces goat cheese, softened
• 3 tablespoons thinly sliced fresh basil, divided
• 1 tablespoon minced garlic
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1 (25.5-ounce) jar fat-free Italian herb pasta sauce
• 3 whole garlic cloves
• 3 cups hot cooked fettuccine (about 6 ounces uncooked pasta)

Details

Servings 4

Preparation

Step 1

Combine goat cheese, 2 tablespoons basil, and minced garlic; set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each half to a 1/4-inch thickness using a meat mallet or rolling pin. Divide the cheese mixture evenly among breast halves. Roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks.

Heat the pasta sauce and whole garlic cloves in a large skillet over medium heat; add chicken. Cover and cook 25 minutes or until chicken is done. Serve over pasta. Garnish with 1 tablespoon basil.