Monday, August 22, 2011

Herb and Goat Cheese Stuffed Chicken

Thumbing through my new Cooking Light Super Fresh and Simple Meals magazine, I came across this stuffed chicken recipe. For those that have been with me for a while, the beginnings of this blog shared a lot of stuffed chicken recipes, with our favorite as another goat cheese chicken. This Sunday night I decided to two-time that recipe and try this other goat cheese chicken instead and loved the mint/parsley combination.

Nutritional facts include 346 calories, 12.9g fat, 46.8g protein, 10.7g carbs, 3.7g fiber, 4.2mg iron, 114mg calcium per serving.

Grocery List:
  • 1/4 cup Panko breadcrumbs
  • 2 tbsp. chopped fresh mint
  • 2 tbsp. chopped fresh parsley
  • 1 (4 oz.) package goat cheese
  • 4 skinless, boneless chicken breast halves
  • 1 tbsp. olive oil

Start by combining the panko, mint, parsley and goat cheese in a bowl; stir well.

Targeting the thickest part of the chicken breast, and using a paring knife or a smaller blade for agility, make a horizontal cut and create a pocket about 2 inches deep and 3-4 inches wide (if you can, do what your chicken will allow you to do) - then stuff it with your goat cheese mixture!

Close and secure your stuffed chicken with toothpicks.

Add olive oil to a skillet and place your chicken breasts in the pan on medium-high heat. Let brown on one side for about 5-7 minutes. Go ahead and heat your oven to 475 degrees.

Place your chicken on a cookie sheet, make sure you use a non-stick cooking spray. Place in the oven for about 15 minutes until chicken is cooked through. 

To serve, cut the chicken to see the beautiful layer of goat cheese and herbs and enjoy! Don't forget to take out the toothpicks :-)
Served with garlic wilted spinach and red bell pepper couscous

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