Chicken Breasts Stuffed with Goat Cheese and Spinach Recipe

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Chicken Breasts Stuffed with Goat Cheese and Spinach
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Ingredients
16
Count
Nutrition
565
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Heat olive oil in a large deep pot over medium-high heat, and saute the garlic, shallot, and thyme for 2 minutes, until softened.
  2. Add the spinach, and saute for 1 minute longer, until just wilted, but still bright green and not mushy.
  3. Season to taste with salt and pepper, remove from heat, and let cool enough to handle.
  4. Squeeze about half of the spinach dry using your hands; you should have a tennis ball size mass after squeezing.
  5. Refrigerate the remaining spinach for another use, and coarsely chop the squeezed ball of spinach.
  6. Preheat the oven to 375 degrees F.
  7. Spray an 8 x8 baking pan with nonstick cooking spray.
  8. In a small bowl, mix the optional roasted red peppers with the olives, capers, optional walnuts, and balsamic vinegar.
  9. Combine this mixture with the softened goat cheese, and set aside.
  10. If desired, divided in quarters, and refrigerate until firm (recommended, but not required).
  11. Sprinkle both sides of the chicken breasts with salt and pepper, and place breasts skin-side down on a flat surface.
  12. Spread about one quarter of the spinach mixture in the center of each pounded chicken breast.
  13. Evenly divide the goat cheese mixture among the chicken breasts, placing a piece in the center of each breast.
  14. Fold the sides of each breast up and around the filling to form a more or less ball shaped package, sealing the bottom of the chicken packages as well as possible without getting fanatical about it.
  15. Place the chicken in prepared baking pan, pretty side up.
  16. Brush with about half of the butter, and sprinkle to taste with salt and pepper.
  17. Cover with aluminum foil, and bake in preheated oven for 25 minutes.
  18. Turn oven to broil.
  19. Uncover chicken, brush with remaining butter, and sprinkle with a little optional paprika, if desired, and broil just until the chicken is nicely browned.
  20. Place the chicken on a serving platter and sprinkle with parsley if desired.
  21. Serve with brown rice and a spinach salad dressed with vinaigrette and homemade croutons.
  22. Serves 4.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 565.06 Kcal (2366 kJ)
Calories from fat 313.08 Kcal
% Daily Value*
Total Fat 34.79g 54%
Cholesterol 187.99mg 63%
Sodium 1078.03mg 45%
Potassium 815.41mg 17%
Total Carbs 6.1g 2%
Sugars 2.66g 11%
Dietary Fiber 1.42g 6%
Protein 59.63g 119%
Vitamin C 36mg 60%
Vitamin A 0.1mg 2%
Iron 8.7mg 49%
Calcium 317.3mg 32%
Amount Per 100 g
Calories 161.72 Kcal (677 kJ)
Calories from fat 89.61 Kcal
% Daily Value*
Total Fat 9.96g 54%
Cholesterol 53.8mg 63%
Sodium 308.54mg 45%
Potassium 233.38mg 17%
Total Carbs 1.74g 2%
Sugars 0.76g 11%
Dietary Fiber 0.41g 6%
Protein 17.07g 119%
Vitamin C 10.3mg 60%
Iron 2.5mg 49%
Calcium 90.8mg 32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.9
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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