Give the traditional chicken weeknight dinner a face-lift by stuffing chicken with this Greek-inspired filling. This is an easy and flavorful weeknight meal that takes about 25 minutes to put together. Treat yourself to an elegant-looking yet simple dish that combines the fantastic flavors of goat cheese, spinach, and toasted pine nuts with moist chicken breast.
Chicken Stuffed with Spinach, Goat Cheese and Pine Nuts: Makes 4 Servings
(Serving size: 1 stuffed chicken breast half)
INGREDIENTS:
5 ounces fresh spinach, chopped
1/2 cup (2 ounces) crumbled low fat goat cheese
2 tsp pine nuts, toasted
1 tsp fresh thyme, minced
2 tsp fresh lemon juice
2 garlic cloves, minced
4 (8-ounce) skinless, boneless chicken breast halves
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 tsp olive oil
1/2 cup fat-free, lower-sodium chicken broth
DIRECTIONS:
Preheat oven to 350°.
Heat a large nonstick ovenproof skillet over medium-high heat.
Add spinach to pan; cook 1 minute or until spinach wilts, tossing constantly.
Place spinach in a colander; press until barely moist.
Wipe pan clean.
Combine spinach, cheese, nuts, thyme, juice, and garlic.
Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket.
Stuff 3 tablespoons filling into each pocket.
Seal with wooden picks.
Sprinkle chicken with salt and pepper.
Heat oil in pan over medium-high heat.
Add chicken; cook 3 minutes on each side or until brown.
Add broth, and cover pan.
Place pan in oven.
Bake at 350° for 15 minutes or until done.
ENJOY!
1L/1.25G/2C/1F
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