Made this meal, replaced goat cheese with cream cheese and since I don't like spinach, I made broccoli....Husband gave it 5 stars. I'm happy! My oven doesn't have a broil option so I baked it on 450* for 25 mins in a roasting pan with the rack in it. Chx cook fully and wasn't soggy on the bottom.
Herb and Goat Cheese-Stuffed Chicken Breasts
Dress up a basic chicken breast by stuffing with an herb and goat cheese mixture. Serve with fresh spinach sautéed with crushed red pepper.
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- Calories: 348
- Fat: 12.9g
- Saturated fat: 5.4g
- Monounsaturated fat: 5.2g
- Polyunsaturated fat: 1.3g
- Protein: 46.8g
- Carbohydrate: 10.7g
- Fiber: 3.7g
- Cholesterol: 112mg
- Iron: 4.2mg
- Sodium: 579mg
- Calcium: 114mg
- 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)
- 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.
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