Goat Cheese & Herb-Stuffed Chicken Breasts
- Number of Servings: 4
Ingredients
2 ounces goat cheese2 oil-packed sund-dried tomatoes, rinsed under water, patted dry and finely chopped1 scallion, chopped1 tablespoon chopped fresh basil2 teaspoons chopped fresh thyme1/4 cup plain dry bread crumbs4 (1/4 pound) boneless, skinless chicken breasts4 teaspoons reduced-calorie mayonnaise1 1/2 pounds baby spinach, rinsed
1. Preheat oven to 425. Spray a nonstick baking pan with nonstick spray.
2. Combine the cheese, tomatoes, scallion, basil and thyme in a bowl, mashing with a fork until blended. Place the bread crumbs in another small bowl.
3. Cut a pocket into the side of each chicken breast about 2 1/2 inches long. Place one-quarter of the goat cheese mixture inside each slit. Lightly press the pocket closed with a fork. Brush the top side of each breast with the mayonnaise. Dip the chicken, one piece at a time, coated side down into the bread crumbs. Transfer coated-side up to the baking pan.
4. Spray the tops of the chicken lightly with nonstick spray. Bake until the chicken is cooked through and the crust is golden, about 25 minutes.
5. Meanwhile, place the spinach in a large steamer basket set in a saucepan over 1 inch of boiling water. Cover tightly and steam until the spinach just wilts, about 3 minutes. Transfer the spinach to a platter, then top with the chicken
Number of Servings: 4
Recipe submitted by SparkPeople user SHAYRBO.
2. Combine the cheese, tomatoes, scallion, basil and thyme in a bowl, mashing with a fork until blended. Place the bread crumbs in another small bowl.
3. Cut a pocket into the side of each chicken breast about 2 1/2 inches long. Place one-quarter of the goat cheese mixture inside each slit. Lightly press the pocket closed with a fork. Brush the top side of each breast with the mayonnaise. Dip the chicken, one piece at a time, coated side down into the bread crumbs. Transfer coated-side up to the baking pan.
4. Spray the tops of the chicken lightly with nonstick spray. Bake until the chicken is cooked through and the crust is golden, about 25 minutes.
5. Meanwhile, place the spinach in a large steamer basket set in a saucepan over 1 inch of boiling water. Cover tightly and steam until the spinach just wilts, about 3 minutes. Transfer the spinach to a platter, then top with the chicken
Number of Servings: 4
Recipe submitted by SparkPeople user SHAYRBO.
Nutritional Info Amount Per Serving
- Calories: 268.2
- Total Fat: 7.8 g
- Cholesterol: 77.0 mg
- Sodium: 557.2 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 4.5 g
- Protein: 35.4 g
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