Sundried Tomato, Basil and Goat Cheese Stuffed Chicken Breasts
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 305.5
- Total Fat: 15.5 g
- Cholesterol: 64.9 mg
- Sodium: 1,389.3 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 0.4 g
- Protein: 27.0 g
View full nutritional breakdown of Sundried Tomato, Basil and Goat Cheese Stuffed Chicken Breasts calories by ingredient
Introduction
This recipe is based on one from Kalyns Kitchen (an excellent web site for South Beach friendly recipes). I slightly reduced her amount of tomato pesto and cheese. Could be lower in calories if using sun dried tomatoes that are not packed in oil. This recipe is based on one from Kalyns Kitchen (an excellent web site for South Beach friendly recipes). I slightly reduced her amount of tomato pesto and cheese. Could be lower in calories if using sun dried tomatoes that are not packed in oil.Number of Servings: 6
Ingredients
-
6 boneless, skinless chicken breast
1/2 cup of freshly grated parmesan cheese
4 oz of goat cheese
1/2 cup (or less) of sun dried tomato pesto sauce
1/2 cup of fresh basil finely chopped.
Directions
Makes 6 chicken breasts. Great for later in the week.
Preheat oven to 350 degrees F. Pound each chicken breast to 1/4 inch thickness. (Alternatively, you could cut a slit in the middle instead of pounding them and later rolling the stuffing inside.)
Combine the pesto, goat cheese and chopped pesto together. (Using a few quick spins in a food processor to combine them works well.)
Spread the combined mixture onto each of the chicken breasts. (It will be a fairly thin spread).
Roll up each chicken breast, using toothpicks to secure them.
Spread the grated parmesan cheese in a flat dish and roll each breast in the cheese. (You may need to pat the cheese to get it to stick.)
Arrange the chicken breasts in a glass casserole dish lined with parchment paper (or sprayed with non-stick spray). Leave space between each breast.
Bake at 350 degrees F for 40 -50 minutes or until chicken is slightly browned (i.e., light tan) and firm to the touch. (Don't overcook it so that the chicken becomes hard, or it will be a bit dry.)
Number of Servings: 6
Recipe submitted by SparkPeople user MCMLXIV.
Preheat oven to 350 degrees F. Pound each chicken breast to 1/4 inch thickness. (Alternatively, you could cut a slit in the middle instead of pounding them and later rolling the stuffing inside.)
Combine the pesto, goat cheese and chopped pesto together. (Using a few quick spins in a food processor to combine them works well.)
Spread the combined mixture onto each of the chicken breasts. (It will be a fairly thin spread).
Roll up each chicken breast, using toothpicks to secure them.
Spread the grated parmesan cheese in a flat dish and roll each breast in the cheese. (You may need to pat the cheese to get it to stick.)
Arrange the chicken breasts in a glass casserole dish lined with parchment paper (or sprayed with non-stick spray). Leave space between each breast.
Bake at 350 degrees F for 40 -50 minutes or until chicken is slightly browned (i.e., light tan) and firm to the touch. (Don't overcook it so that the chicken becomes hard, or it will be a bit dry.)
Number of Servings: 6
Recipe submitted by SparkPeople user MCMLXIV.