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
Goat Cheese and Spinach Stuffed Chicken
Watch How to Make Goat Cheese and Spinach Stuffed Chicken
Goat Cheese and Spinach Stuffed Chicken
Prep Time
30 min
Cook Time
20 min
Yield
2 servings
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
Directions
- 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.
- 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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