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Recipe Worth Sharing: Chicken Breasts Stuffed with Garlic & Herbed Goat Cheese

Posted Feb 02 2009 11:12pm

stuffed-chicken-ck-1662881-l1 My weekend wasn’t all negative food-wise … Saturday night, I made the most delicious chicken recipe and I just have to share it here. I got it from CookingLight.com, my go-to site.

We were looking for a chicken recipe that wasn’t a usual: i.e., baked chicken, chicken parm, BBQ chicken, herbed chicken, grilled chicken, chicken cacciatore …

I remembered I had a container of goat cheese from Trader Joe’s in the fridge intended for salads, and did a search on CookingLight.com and came across this delightful recipe (but I didn’t serve it over polenta like the pic — hubby wanted rice and I wanted salad on the side).

Chicken Breasts Stuffed With Garlic & Herbed Goat Cheese

Roasting the garlic mellows its bite and gives the stuffing a subtle hint of flavor. Stuff the chicken breasts up to a day ahead, refrigerate, and cook them just before guests arrive. Garnish each plate with a rosemary sprig.

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

Ingredients
1 whole garlic head
1/3 cup (3 ounces) goat cheese with herbs, softened
6 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
Preparation

Preheat oven to 350°.

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp and cheese, stirring well; set aside.

Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 4 teaspoons cheese mixture into each pocket. Sprinkle chicken evenly on both sides with salt and pepper.

Heat oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 3 minutes or until lightly browned. Turn chicken over. Bake at 350° for 20 minutes or until a thermometer registers 165°; let stand 5 minutes.

Nutritional Information
Calories:238 (31% from fat)
Fat:8.1g (sat 3.3g,mono 2.9g,poly 1.1g)
Protein:37.3g
Carbohydrate:1.9g
Fiber:0.2g
Cholesterol:101mg
Iron:1.5mg
Sodium:292mg
Calcium:46mg
Georgeanne Brennan, Cooking Light, OCTOBER 2007

Our review? FANTASTIC!!! Hubby loved it, I loved it … and it made enough leftovers for lunch today and tomorrow :)

      
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