Goat Cheese and Spinach Stuffed Chicken
TOTAL TIME: Prep: 30 min. Bake: 20 min.
YIELD: 2 servings.
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
Ingredients
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1-1/2 cups fresh spinach, chopped
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1/3 cup julienned soft sun-dried tomatoes (not packed in oil), chopped
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1/4 cup crumbled goat cheese
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2 garlic cloves, minced
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1/2 teaspoon pepper, divided
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1/4 teaspoon salt, divided
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2 boneless skinless chicken breasts (6 ounces each)
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1 tablespoon olive oil, divided
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1/2 pound fresh asparagus, trimmed
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Aged balsamic vinegar or balsamic glaze, optional
Directions
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1.
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.
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2.
Cut a pocket horizontally in the thickest part of each chicken breast. Fill with spinach mixture; secure with toothpicks.
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3.
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.
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4.
Meanwhile, toss asparagus with remaining 1-1/2 teaspoons oil, 1/4 teaspoon pepper and 1/8 teaspoon salt; add to skillet in oven. 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
1 stuffed chicken breast: 347 calories, 14g fat (4g saturated fat), 111mg cholesterol, 532mg sodium, 13g carbohydrate (6g sugars, 5g fiber), 39g protein. Diabetic Exchanges: 7 lean meat, 1 vegetable, 1 fat.
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