Herb and Goat Cheese-Stuffed Chicken Breasts

By LaLaCooks

WW - 8

Dress up a basic chicken breast by stuffing with an herb and goat cheese mixture. Serve with fresh spinach sautéed with crushed red pepper.

Review:
This recipe was amazing!! I made a few minor changes. After browning the chicken and putting it brown-side-up on the baking pan, I covered it with foil and baked it for 20 minutes at 350 degrees instead of broiling. This is a STUFFED chicken breast, and it needs a little extra time to cook, the foil and the baking temp assure that this happens without drying out the chicken. Yum! I sauteed 1/2 of an onion and 2 cups of mushrooms before adding the spinach to the side recipe. Served with brown rice. Definitely a keeper!!

Calories: 348
Fat: 12.9g
Saturated fat: 5.4g
Monounsaturated fat: 5.2g
Polyunsaturated fat: 1.3g
Protein: 46.8g
Carbohydrate: 10.7g
Fiber: 3.7g
Cholesterol: 112mg
Iron: 4.2mg
Sodium: 579mg
Calcium: 114mg


YIELD: 4 servings (serving size: 1 chicken breast half and about 1/2 cup spinach)
TOTAL: 20 MINUTES

Ingredients

• 1/4 cup panko (Japanese breadcrumbs)
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 (4-ounce) package goat cheese
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon kosher salt, divided
• 4 teaspoons olive oil, divided
• 1/4 teaspoon crushed red pepper
• 1 (10-ounce) package fresh spinach
• Lemon wedges (optional)

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat broiler to high.
2. Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons cheese mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt.
3. Heat a large nonstick skillet over medium-high heat; add 1 tablespoon olive oil to pan. Add chicken to pan, and cook for 2 minutes on 1 side or until browned. Arrange chicken on a baking sheet (browned side up); broil for 8 minutes or until done.
4. Heat skillet over medium-high heat. Add remaining 1 teaspoon oil, red pepper, and spinach; cook for 2 minutes or until spinach wilts. Stir in the remaining 1/4 teaspoon salt.