Goat
Cheese Spinach Stuffed Chicken Recipe
Ingredients
:
1-1/2
cups fresh spinach, chopped
1/3
cup julienned soft sun-dried tomatoes (not packed in oil), chopped
1/4
cup crumbled goat cheese
2
garlic cloves, minced
1/2
teaspoon pepper, divided
1/4
teaspoon salt, divided
2
boneless skinless chicken breasts (6 ounces each)
1
tablespoon olive oil, divided
1/2
pound fresh asparagus, trimmed
Aged
balsamic vinegar or balsamic glaze, optional
How
To Make Goat Cheese Spinach Stuffed Chicken :
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
a 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.
Note:
This recipe was tested with soft sun-dried tomatoes that do not need to be
softened in hot water.
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.
