Herb and Goat Cheese-Stuffed Chicken Breasts

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)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • 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

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. 1. Preheat broiler to high.
  2. 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. 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. 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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