Chicken stuffed with goat cheese, pine nuts, and spinach
- Number of Servings: 4
Ingredients
Yield: 4 servings (serving size: 1 stuffed chicken breast half)Ingredients * 5 ounces fresh spinach, chopped * 1/2 cup (2 ounces) crumbled feta cheese * 2 tablespoons pine nuts, toasted * 1 teaspoon fresh thyme, minced * 2 teaspoons fresh lemon juice * 2 garlic cloves, minced * 4 (6-ounce) skinless, boneless chicken breast halves * 1/4 teaspoon salt * 1/4 teaspoon freshly ground black pepper * 1 tablespoon olive oil * 1/2 cup fat-free, lower-sodium chicken broth
1. Preheat oven to 350°.
2. Heat a large nonstick ovenproof skillet over medium-high heat. Add spinach to pan; cook 1 minute or until spinach wilts, tossing constantly. Place spinach in a colander; press until barely moist. Wipe pan clean.
3. Combine spinach, cheese, nuts, thyme, juice, and garlic. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 3 tablespoons filling into each pocket. Seal with wooden picks. Sprinkle chicken with salt and pepper.
4. Heat oil in pan over medium-high heat. Add chicken; cook 3 minutes on each side or until brown. Add broth, and cover pan. Place pan in oven. Bake at 350° for 15 minutes or until done.
Number of Servings: 4
Recipe submitted by SparkPeople user ERINL2010.
2. Heat a large nonstick ovenproof skillet over medium-high heat. Add spinach to pan; cook 1 minute or until spinach wilts, tossing constantly. Place spinach in a colander; press until barely moist. Wipe pan clean.
3. Combine spinach, cheese, nuts, thyme, juice, and garlic. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 3 tablespoons filling into each pocket. Seal with wooden picks. Sprinkle chicken with salt and pepper.
4. Heat oil in pan over medium-high heat. Add chicken; cook 3 minutes on each side or until brown. Add broth, and cover pan. Place pan in oven. Bake at 350° for 15 minutes or until done.
Number of Servings: 4
Recipe submitted by SparkPeople user ERINL2010.
Nutritional Info Amount Per Serving
- Calories: 490.7
- Total Fat: 14.9 g
- Cholesterol: 117.0 mg
- Sodium: 489.1 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 3.0 g
- Protein: 53.0 g
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