Dinner

Goat Cheese and Herb-Stuffed Chicken Breasts is for Dinner.

Goat Cheese and Herb-Stuffed Chicken Breasts takes several minutes to prepare.

Goat Cheese and Herb-Stuffed Chicken Breasts takes several minutes to cook.

Goat Cheese and Herb-Stuffed Chicken Breasts makes 4 servings.

The ingredients for Goat Cheese and Herb-Stuffed Chicken Breasts are:

2 ounces goat cheese
2 oil-packed sund-dried tomatoes, rinsed under water, patted dry and finely chopped
1 scallion, chopped
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh thyme
1/4 cup plain dry bread crumbs
4 (1/4 pound) boneless, skinless chicken breasts
4 teaspoons reduced-calorie mayonnaise
1 1/2 pounds baby spinach, rinsed

Here is how you make Goat Cheese and Herb-Stuffed Chicken Breasts:

1. Preheat oven to 425. Spray a nonstick baking pan with nonstick spray.2. Combine the cheese, tomatoes, scallion, basil and thyme in a bowl, mashing with a fork until blended. Place the bread crumbs in another small bowl.3. Cut a pocket into the side of each chicken breast about 2 1/2 inches long. Place one-quarter of the goat cheese mixture inside each slit. Lightly press the pocket closed with a fork. Brush the top side of each breast with the mayonnaise. Dip the chicken, one piece at a time, coated side down into the bread crumbs. Transfer coated-side up to the baking pan. 4. Spray the tops of the chicken lightly with nonstick spray. Bake until the chicken is cooked through and the crust is golden, about 25 minutes.5. Meanwhile, place the spinach in a large steamer basket set in a saucepan over 1 inch of boiling water. Cover tightly and steam until the spinach just wilts, about 3 minutes. Transfer the spinach to a platter, then top with the chickenNumber of Servings: 4Recipe submitted by SparkPeople user SHAYRBO.

The nutritional information for Goat Cheese and Herb-Stuffed Chicken Breasts is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 268.2

• Total Fat: 7.8 g
• Cholesterol: 77.0 mg
• Sodium: 557.2 mg
• Total Carbs: 15.1 g
• Dietary Fiber: 4.5 g
• Protein: 35.4 g