Herb and Goat Cheese-Stuffed Chicken Breasts

Herb and Goat Cheese-Stuffed Chicken Breasts Recipe
Photo: Ellie Miller; Styling: Angharad Bailey
Dress up a basic chicken breast by stuffing with an herb and goat cheese mixture. Serve with fresh spinach sautéed with crushed red pepper.

Yield:

4 servings (serving size: 1 chicken breast half and about 1/2 cup spinach)

Recipe from

Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 348
Fat 12.9 g
Satfat 5.4 g
Monofat 5.2 g
Polyfat 1.3 g
Protein 46.8 g
Carbohydrate 10.7 g
Fiber 3.7 g
Cholesterol 112 mg
Iron 4.2 mg
Sodium 579 mg
Calcium 114 mg

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)

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.

Note:

Caroline Wright,

April 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note