Herbed Stuffed Chicken Breasts

5.0 15
5 stars
(15)
Photo: Randy Mayor; Styling: Leigh Ann Ross
Recipe from Cooking Light

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.

Ingredients

  • 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 Time:

  1. 1. Preheat oven to 400°.
  2. 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. 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.
  4. 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.
Barbara Lauterbach,
April 2009

Nutritional Information

  • Calories: 302
  • Fat: 13.5g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 2.2g
  • Protein: 42.1g
  • Carbohydrate: 0.5g
  • Fiber: 0.0g
  • Cholesterol: 116mg
  • Iron: 1.7mg
  • Sodium: 486mg
  • Calcium: 40mg