Chicken Stuffed with Goat Cheese and Garlic

By t1bishop

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

Preparation

Step 1

1. Combine goat cheese, 2 tablespoons
basil, and minced garlic; set aside.
2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each half to a V4-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.
3. 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. Yield: 4 servings (serving size: ,1 chicken roll, % cup pasta, and 1/2 cup sauce).