Goat Cheese-Stuffed Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 cup walnut halves1/4 cup fresh goat cheese, softened1/2 teaspoon finely grated lemon zest1 garlic clove, mincedsalt and freshly ground pepper4 6-oz skinless, boneless chicken breast halves1 tablespoon extra-virgin olive oil3 tablespoons fresh lemon juice1/4 cup chicken stock or low-sodium broth2 tablespoons walnut oil1/4 cup chopped flat-leaf parsley
Preheat the oven to 400 degrees. Spread the walnuts in a pie plate and toast for 6 minutes, until fragrant. Let cool, then chop.
In a small bowl, mash the goat cheese with the lemon zest, garlic and half of the walnuts; season with salt and pepper. Using a small knife, cut a pocket in the side of each chicken breast; keep the pocket opening as small as possible. Stuff the chicken breasts with the mixture and gently press to flatten them.
In a large ovenproof skillet, heat the olive oil until shimmering. Season the chicken with salt and pepper and cook over moderately high heat, turning once, until browned, about 6 minutes. Transfer the skillet to the oven and roast the chicken for 5 minutes. Transfer the chicken breasts to a platter and keep warm.
Add the lemon juice and stock to the skillet and cook over moderately high heat, scraping up any browned bits stuck to the pan. Simmer for 3 minutes. Stir in the walnut oil, parsely and the remaining chopped walnuts. Transfer the chicken breasts to plates, spoon the walnut sauce on top and serve.
Makes 4 servings, 1 breast each with approx. 2 tablespoons of sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user MABELICIOUS.
In a small bowl, mash the goat cheese with the lemon zest, garlic and half of the walnuts; season with salt and pepper. Using a small knife, cut a pocket in the side of each chicken breast; keep the pocket opening as small as possible. Stuff the chicken breasts with the mixture and gently press to flatten them.
In a large ovenproof skillet, heat the olive oil until shimmering. Season the chicken with salt and pepper and cook over moderately high heat, turning once, until browned, about 6 minutes. Transfer the skillet to the oven and roast the chicken for 5 minutes. Transfer the chicken breasts to a platter and keep warm.
Add the lemon juice and stock to the skillet and cook over moderately high heat, scraping up any browned bits stuck to the pan. Simmer for 3 minutes. Stir in the walnut oil, parsely and the remaining chopped walnuts. Transfer the chicken breasts to plates, spoon the walnut sauce on top and serve.
Makes 4 servings, 1 breast each with approx. 2 tablespoons of sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user MABELICIOUS.
Nutritional Info Amount Per Serving
- Calories: 407.5
- Total Fat: 23.2 g
- Cholesterol: 112.0 mg
- Sodium: 279.6 mg
- Total Carbs: 2.6 g
- Dietary Fiber: 0.7 g
- Protein: 45.9 g
Member Reviews