GOAT CHEESE AND SPINACH STUFFED CHICKEN
This spinach-stuffed chicken breast recipe is special to me because it has so much flavor, yet not too many calories. I love Italian food, but most of the time it is too heavy. This is a healthy twist on an Italian dish! -Nicole Stevens, Mount Pleasant, South Carolina
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In small bowl, combine the spinach, sun-dried tomatoes, goat cheese, garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt., Cut a pocket horizontally in the thickest part of each chicken breast. Fill with spinach mixture; secure with toothpicks., In an 8-in. cast-iron or ovenproof skillet, heat 1-1/2 teaspoons oil over medium heat. Brown chicken on each side. Place in oven; bake 10 minutes., Toss asparagus with remaining 1-1/2 teaspoons oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt; add to skillet. Bake until a thermometer inserted in chicken reads 165° and asparagus is tender, 10-15 minutes longer. If desired, drizzle with vinegar. Discard toothpicks before serving.
Nutrition Facts : Calories 347 calories, Fat 14g fat (4g saturated fat), Cholesterol 111mg cholesterol, Sodium 532mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 5g fiber), Protein 39g protein. Diabetic Exchanges
BALSAMIC GOAT CHEESE STUFFED CHICKEN BREASTS
I made this up and my husband and kids loved it!
Provided by Amber Maechler
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. Pour balsamic vinegar into skillet and bring to a boil. Reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. Stir often.
- Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
- Spread half the goat cheese onto one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction.
- Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 339.5 calories, Carbohydrate 23.5 g, Cholesterol 83.2 mg, Fat 13.5 g, Fiber 0.2 g, Protein 30.1 g, SaturatedFat 6.9 g, Sodium 229.5 mg, Sugar 19.2 g
CHICKEN BREASTS STUFFED WITH ARTICHOKES LEMON AND GOATS CHEESE
It's hard to believe that this delicious chicken with it's rich filling is indeed low in fat and calories! Only 234 calories!
Provided by MarieRynr
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 190*C/375*F .
- Combine the first six ingredients, mixing well. Set aside.
- Place each chicken breast half between 2 sheets of heavy duty plastic wrap and pound to ¼ inch thickness using the side of a rolling pin, being careful not to tear the meat.
- Top each breast half with 2 TBS of the cheese mixture; roll up jelly roll fashion.
- Tuck in the sides and secure each with a wooden pick.
- Heat a large non-stick skillet coated with cooking spray over medium high heat.
- Add the chicken to the pan, and cook for 3 minutes one each side or until browned.
- Wrap handle of the pan with foil and bake for 15 minutes, or until chicken is done.
Nutrition Facts : Calories 235.4, Fat 4.8, SaturatedFat 1.1, Cholesterol 108.9, Sodium 450.9, Carbohydrate 8.6, Fiber 4.1, Sugar 0.7, Protein 38
GOAT CHEESE AND HERB STUFFED CHICKEN BREASTS
Provided by Geoffrey Zakarian
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Using a paring knife, make an incision in the side of each chicken breast, passing the knife though horizontally to make a slit but not cutting through the other side of the breast. With the paring knife inserted, rotate the knife to carve out a bit more space and create a pocket. Season the outside and inside of the chicken with salt and pepper.
- Lightly beat the egg white in a bowl to break it up, then add the goat cheese, parsley, tarragon, shallots, mustard and lemon zest and mix until incorporated. Transfer the mixture to a resealable plastic bag (or piping bag). Snip off a corner of the plastic bag and pipe the mixture into each chicken breast until filled.
- Heat the oil in a large ovenproof saute pan over medium-high heat until hot and glistening. Add the chicken breasts skin-side down and cook until the skin turns a dark golden brown, 8 to 10 minutes. Add the butter, garlic and thyme, then flip and transfer the pan to the oven; cook the chicken until the internal temperature reaches 160 degrees F, about 10 minutes. Allow the chicken to rest for 5 minutes before slicing and serving.
CHICKEN BREASTS STUFFED WITH ARTICHOKES, LEMON, AND GOAT CHEESE
Make and share this Chicken Breasts Stuffed With Artichokes, Lemon, and Goat Cheese recipe from Food.com.
Provided by Barbell Bunny
Categories Chicken Breast
Time 40m
Yield 2 chicken breasts, 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Combine the breadcrumbs, zest, salt, pepper, artichokes, and goat cheese in a small bowl.
- Butterfly each chicken breast. After doing so, sandwich the chicken breasts between two pieces of plastic wrap and pound with a meat mallet or rolling pin.
- Stuff each breast with the cheese mixture.
- Place chicken in a baking dish, and bake for 30 minutes, or until done.
Nutrition Facts : Calories 289.1, Fat 13.7, SaturatedFat 3.9, Cholesterol 92.8, Sodium 458.4, Carbohydrate 8.2, Fiber 2.7, Sugar 0.7, Protein 32.4
GOAT CHEESE AND ARTICHOKE STUFFED CHICKEN BREASTS
From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Sauv Blanc or Chardonnay
Provided by GoldsmithLissa
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Stuffing: Heat olive oil in nonstick saute over medium heat. Add thyme and red pepper, cook for 1 minute Add artichoke hearts and garlic. Cook for 2-3 mins, stirring occasionally. Remove from heat and stir in goat cheese, olives, sundried tomatoes, and basil. Season to taste with salt and pepper. Allow to cool.
- Chicken: Rinse the chicken breasts and pat them dry with paper towels. Place each breast between two sheets of plastic wrap and pound to flatten evenly to 1/4-in thickness.
- Spread each breast with quarter of stuffing. Fold breasts in half over the stuffing and use toothpicks to securely close sides.
- Heat olive oil in large nonstick skillet over medium heat. Add the chicken, season to taste with salt and pepper, and saute for 6 minutes on each side or until done. Remove from pan and cover to keep warm.
- Add the thyme, broth, and lemon zest to the pan. Bring to boil. Combine the lemon juice and cornstarch. Add it to the broth mixture, stirring with a whisk. Cook until thick, about 1 minute.
- Return the chicken to the pan, cover and cook for 2 minutes or until thoroughly heated.
- Serve garnished with fresh parsley, if desired.
Nutrition Facts : Calories 334.2, Fat 16.2, SaturatedFat 7.2, Cholesterol 90.8, Sodium 409.5, Carbohydrate 11.7, Fiber 3.6, Sugar 1.2, Protein 37.6
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- Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add artichokes and shallots; sauté 4 minutes. Remove from pan; cool. Stir in cheese, 1/2 teaspoon herbes de Provence, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
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