These were good, but lacking something. I pounded the breasts flat and rolled the cheese/herb up, securing with a skewer. I pan sauted for 10 minutes, broiled for 10 minutes (did not flip the chicken as I wanted both sides browned) then baked at 450 for 15 minutes and they came out perfectly. As to what I'd change, I'd add some lemon zest and garlic to the cheese and probably season the chicken with some herbs. The mint was not overpowering at all. Loved the spinach. DH declared it a hit.
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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