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Herb and Goat Cheese-Stuffed Chicken Breasts

Herb and Goat Cheese-Stuffed Chicken Breasts
Photo: Ellie Miller; Styling: Angharad Bailey
Total time 20 mins
Yield

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

Dress up a basic chicken breast by stuffing with an herb and goat cheese mixture. Serve with fresh spinach sautéed with crushed red pepper.

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)

Nutrition 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

How to Make It

  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.