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)
Recipe from Cooking Light

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Nutritional Information

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)


  1. Combine goat cheese, 2 tablespoons basil, and minced garlic; set aside.
  2. 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.
  3. 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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