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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 361.3
  • Total Fat: 9.1 g
  • Cholesterol: 149.9 mg
  • Sodium: 518.6 mg
  • Total Carbs: 5.4 g
  • Dietary Fiber: 2.1 g
  • Protein: 62.0 g

View full nutritional breakdown of Roasted Stuffed Chicken Breasts calories by ingredient
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Roasted Stuffed Chicken Breasts

Submitted by: RAQUEL76

Introduction

Moist inside and crisp outside, these make not only a great meal but also flexible leftovers for the rest of the week Moist inside and crisp outside, these make not only a great meal but also flexible leftovers for the rest of the week
Number of Servings: 4

Ingredients

    Cooking spray
    4 large boneless, skinless chicken breasts
    10 oz. bag frozen chopped spinach, thawed
    4 oz. log goat cheese, cut into 8 rounds
    8 sun-dried tomato halves
    Salt and freshly ground black pepper, to taste

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Directions

Preheat oven to 400 degrees. Line a baking sheet with foil and lightly coat it with cooking spray.

Carefully cut each breast almost in half horizontally, leaving about 1/2 inch of meat uncut. Peel back the top half clam shell-style. Set aside.

Place the thawed spinach in the center of a kitchen towel and twist it tightly around it. Over the sink, squeeze the spinach to remove any water.

Spread a quarter of the spinach over the bottom half of each breast, then top with 2 rounds of goat cheese and 2 sun-dried tomato halves. Flip the top half of the chicken breast over the fillings.

Spritz the chicken with cooking spray, then season with salt and pepper.

Bake for 20 minutes, then increase heat to broil. Watching it carefully to prevent burning, broil the chicken for 5 minutes, or until lightly browned.

Serving size: 1 chicken breast

Number of Servings: 4

Recipe submitted by SparkPeople user RAQUEL76.






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