Herb and Goat Cheese-Stuffed Chicken Breasts

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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)


Side Dishes:
Sauteed Spinach and Pine Nuts
Parmesan Risotto

Preparation
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.

Keep Reading: Herb and Goat Cheese-Stuffed Chicken Breasts

Nutritional Information
Amount per serving
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

Caroline Wright, Cooking Light APRIL 2011

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5 Classic Goat Cheese Recipes
Simlpy Seasoned: Chicken with Herbs