Herb and Goat Cheese-Stuffed Chicken Breasts with Spinach
1/4 c. panko (Japanese breadcrumbs)
2 Tbsp. chopped fresh mint
2 Tbsp. chopped fresh flat-leaf parsley
1 (4 oz.) package goat cheese
4 (6 oz.) skinless, boneless chicken breast halves
1/2 tsp. kosher salt, divided
4 tsp. olive oil, divided
1/4 tsp. crushed red pepper
1 (10 oz.) package fresh spinach
Lemon wedges (optional)
Preheat broiler to high.
Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons cheese mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt.
Heat a large nonstick skillet over medium-high heat; add 1 tablespoon olive oil to pan. Add chicken to pan, and cook for 2 minutes on 1 side or until browned. Arrange chicken on a baking sheet, browned side down); broil for 8 minutes or until done.
Heat skillet over medium-high heat. Add remaining 1 teaspoon oil, red pepper, and spinach; cook for 2 minutes or until spinach wilts. Stir in the remaining 1/4 teaspoon salt.
Recipe from Cooking Light
Nutrition information per serving:
Total fat 12.9g
Saturated fat 5.4g
Dietary fiber 3.7g