Chicken stuffed with goat cheese, pine nuts, and spinach

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Chicken stuffed with goat cheese, pine nuts, and spinach calories by ingredient
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From Cooking Light Magazine From Cooking Light Magazine
Number of Servings: 4


    Yield: 4 servings (serving size: 1 stuffed chicken breast half)

    * 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.

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