Directions:
- Preheat oven to 400.
- Saute the garlic and shallot on medium heat until soft. Add the spinach, goat cheese and ranch dressing. Stir until well incorporated, add salt and pepper to taste.
- In separate bowls, add ranch dressing and panko mixed with parmesan.
- Take the chicken breasts and make a slit in the thickest part of the chicken to form a pocket. Do not cut all the way through. Stuff the breasts with some of the spinach mixture. Take the toothpicks and thread the chicken shut.
- Take each breast and carefully dip in the dressing, shaking off the excess then dredge in the panko/parmesan mixture, making sure to coat the breasts very well. Place on a baking sheet fitted with a rack coated with cooking spray. Setting the chicken on the rack above the pan will ensure the chicken will be cooked evenly. Bake for 25 minutes or until cooked all the way through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 696.24 Kcal (2915 kJ) | ||
| Calories from fat | 491.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.6g | 84% | |
|---|---|---|---|
| Cholesterol | 78.51mg | 26% | |
| Sodium | 1510.04mg | 63% | |
| Potassium | 357.25mg | 8% | |
| Total Carbs | 29.58g | 10% | |
| Sugars | 3.55g | 14% | |
| Dietary Fiber | 2.77g | 11% | |
| Protein | 23.75g | 47% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 2.6mg | 14% | |
| Calcium | 250.8mg | 25% | |
| Amount Per 100 g | |||
| Calories | 285.14 Kcal (1194 kJ) | ||
| Calories from fat | 201.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.36g | 84% | |
|---|---|---|---|
| Cholesterol | 32.15mg | 26% | |
| Sodium | 618.43mg | 63% | |
| Potassium | 146.31mg | 8% | |
| Total Carbs | 12.11g | 10% | |
| Sugars | 1.45g | 14% | |
| Dietary Fiber | 1.13g | 11% | |
| Protein | 9.73g | 47% | |
| Vitamin C | 2.3mg | 9% | |
| Iron | 1.1mg | 14% | |
| Calcium | 102.7mg | 25% | |
* 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.
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