Herbed Stuffed Chicken Breasts

Herbed Stuffed Chicken Breasts Recipe
Dish up a company-worthy dish that calls for only four ingredients, plus salt and pepper. Choose roasted asparagus as a bright, fresh partner for this main dish.
4 servings (serving size: 1 chicken breast half and about 1 tablespoon pan juices)

Ingredients

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1/4 cup (2 ounces) goat cheese
1/2 teaspoon chopped fresh rosemary
2 ounces Canadian bacon, finely chopped
4 (6-ounce) skinless, boneless chicken breasts
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray

Preparation

Prep: 40 Minutes

1. Preheat oven to 400°.

2. Combine first 3 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 3 tablespoons cheese mixture into each pocket; close opening with a wooden pick. Sprinkle chicken evenly with salt and pepper.

3. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; place pan in oven. Bake at 400° for 25 minutes or until chicken is done. Let stand 5 minutes. Discard wooden picks. Cut chicken diagonally into 1/2-inch-thick slices. Serve with pan juices.

Roasted asparagus: Combine 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 pound trimmed asparagus on a jelly-roll pan coated with cooking spray; toss gently. Bake at 400° for 10 minutes or until asparagus is crisp-tender. Place asparagus in a large bowl; toss with 1 tablespoon butter and 1 tablespoon chopped fresh chives. Complete the meal with a sliced baguette and a glass of crisp white wine.

Created date

March 2009

Nutritional Information

Calories 302
Fat 13.5 g
Satfat 5.1 g
Monofat 4.8 g
Polyfat 2.2 g
Protein 42.1 g
Carbohydrate 0.5 g
Fiber 0.0 g
Cholesterol 116 mg
Iron 1.7 mg
Sodium 486 mg
Calcium 40 mg