Chicken Stuffed with Goat Cheese and Garlic

12 Reviews
ADD YOUR REVIEW
Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield
4 servings (serving size: 1 chicken roll, 3/4 cup pasta, and 1/2 cup sauce)
September 2003
RECIPE BY Cooking Light

An Italian acquaintance suggested the garlic cloves simmer in store-bought marinara to add flavor.

Ingredients

  • 4 ounces goat cheese, softened
  • 3 tablespoons thinly sliced fresh basil, divided
  • 1 tablespoon minced garlic
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 (25.5-ounce) jar fat-free Italian herb pasta sauce
  • 3 whole garlic cloves
  • 3 cups hot cooked fettuccine (about 6 ounces uncooked pasta)

Nutritional Information

  • Calories 503
  • Caloriesfromfat 15%
  • Fat 8.3g
  • Satfat 4.7g
  • Monofat 1.9g
  • Polyfat 0.7g
  • Protein 57.2g
  • Carbohydrate 48.1g
  • Fiber 5.5g
  • Cholesterol 112mg
  • Iron 3.8mg
  • Sodium 785mg
  • Calcium 137mg

How to Make It

Step 1

Combine goat cheese, 2 tablespoons basil, and minced garlic; set aside.

Step 2

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each half to a 1/4-inch thickness using a meat mallet or rolling pin. Divide the cheese mixture evenly among breast halves. Roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks.

Step 3

Heat the pasta sauce and whole garlic cloves in a large skillet over medium heat; add chicken. Cover and cook 25 minutes or until chicken is done. Serve over pasta. Garnish with 1 tablespoon basil.

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Ratings & Reviews

LouisePearl's Review

kls2003
February 13, 2014
I feel a little off-base in grading this. We used only the basic idea, but changed to pork tenderloin, hammered to a 1/2 inch and then filled with the filling. We baked, and then served with fettuccine noodles, sauce, and spinach. It is delicious!

mrsjroe's Review

BraveNewGirl
June 03, 2013
N/A

Morningglory29's Review

margascav
May 26, 2013
N/A

BraveNewGirl's Review

KristineA
March 03, 2013
Very good, although I added more cheese.

ilovemyderricks's Review

Funpuff
August 29, 2012
N/A

skspillman's Review

hesto1
November 13, 2011
Instead of pounding the chicken, I cut a slit in each chicken breast and put the cheese mixture in that way. I cooked them about 35 minutes instead of 25, and they were done perfectly. I served the chicken and sauce over whole wheat spaghetti, and it was good--a simple, tasty recipe, definitely a keeper.

margascav's Review

LouisePearl
December 31, 2010
I have made this for company several times. It is easy and outstanding. You can even roll up the chicken and refrigerate it a few hours in advance or overnight before you cook it in the marinara. A high quality marinara with lots of garlic makes a big difference.

Funpuff's Review

ilovemyderricks
October 31, 2010
This recipe is really great. I used flavored goat cheese (garlic and herb or tomato and basil).

KristineA's Review

skspillman
September 01, 2010
My family loved this! I loved how easy it was- flatten chicken, rub goat cheese on, add some spices, roll up and drop in pan with spaghetti sauce! I forgot to use the toothpicks, but it didn't seem to matter. I did use fresh basil and real garlic- added a couple extra whole cloves to the sauce because we are real big roasted garlic fans! It was yummy spread on the crusty bread we served with it and pasta. I will defiantly be making this one again!

hesto1's Review

mrsjroe
September 14, 2009
N/A
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