- 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
Roasted Stuffed Chicken BreastsSubmitted by: RAQUEL76
IntroductionMoist 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
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
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.