Very good, although I added more cheese.
Chicken Stuffed with Goat Cheese and Garlic
Photography: Randy Mayor; Styling: Melanie J. Clarke
An Italian acquaintance suggested the garlic cloves simmer in store-bought marinara to add flavor.
Yield: 4 servings (serving size: 1 chicken roll, 3/4 cup pasta, and 1/2 cup sauce)
More From Cooking Light
Amount per serving
- Calories: 503
- Calories from fat: 15%
- Fat: 8.3g
- Saturated fat: 4.7g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 0.7g
- Protein: 57.2g
- Carbohydrate: 48.1g
- Fiber: 5.5g
- Cholesterol: 112mg
- Iron: 3.8mg
- Sodium: 785mg
- Calcium: 137mg
- 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 (about 6 ounces uncooked pasta)
- Combine goat cheese, 2 tablespoons basil, and minced garlic; set aside.
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each half to a 1/4-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.
- 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.
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