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Herb and Goat Cheese Stuffed Chicken Breasts
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| Dress up a basic chicken breast by stuffing with an herb and goat cheese mixture. Serve with fresh spinach sautéed with crushed red pepper. Worthy of a special occasion Rate and Review | Read Reviews (17) Yield: 4 servings (serving size: 1 chicken breast half and about 1/2 cup spinach) Total: 20 Minutes Video: How to Cook Herb and Goat Cheese-Stuffed Chicken Breasts Recipe Time Total: 20 Minutes Nutritional Information Amount per serving Calories: 348 | |
| Fat, 12.9g | |
| Saturated fat: 5.4g Monounsaturated fat: 5.2g Polyunsaturated fat: 1.3g Protein: 46.8g Carbohydrate: 10.7g Fiber: 3.7g Cholesterol: 112mg Iron: 4.2mg Sodium: 579mg Calcium: 114mg | |
| 1/4 cup | panko, (Japanese breadcrumbs) |
| 2 tablespoons | chopped fresh mint |
| 2 tablespoons | chopped fresh flat-leaf parsley |
| 1 (4-ounce) package | goat cheese |
| 4 (6-ounce) | skinless, boneless chicken breast halves $ |
| 1/2 teaspoon | kosher salt, divided |
| 4 teaspoons | olive oil, divided |
| 1/4 teaspoon | crushed red pepper |
| 1 (10-ounce) package | fresh spinach |
| Lemon wedges, (optional) | |
Preparation
1. Preheat broiler to high.
2. Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons cheese mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt.
3. Heat a large nonstick skillet over medium-high heat; add 1 tablespoon olive oil to pan. Add chicken to pan, and cook for 2 minutes on 1 side or until browned. Arrange chicken on a baking sheet (browned side up); broil for 8 minutes or until done.
4. Heat skillet over medium-high heat. Add remaining 1 teaspoon oil, red pepper, and spinach; cook for 2 minutes or until spinach wilts. Stir in the remaining 1/4 teaspoon salt.
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