Chicken Breasts Stuffed With Goat Cheese and Arugula
Makes 4 servings
This elegant entrée can be ready in minutes. Choose soft, white goat cheese over the firmer varieties for the creamiest filling. If you can't find arugula, substitute baby spinach.
2 ounces soft goat cheese, cut into pieces
1 garlic clove, minced
4 (6-ounce) boneless, skinless chicken-breast halves
Salt and black pepper
1 bunch arugula (3 ounces), washed, trimmed, and coarsely chopped
1 tablespoon extra-virgin olive oil
3/4 cup reduced-sodium chicken broth
1. Combine cheese and garlic in small cup. Trim excess fat from chicken; season with salt and pepper. Using a sharp knife, cut a horizontal slit through thickest portion of each breast to form a deep pocket. Stuff each pocket with an equal amount of cheese mixture and arugula. Press edges of chicken together to seal.
2. Heat oil in a large nonstick skillet over medium-high heat. Brown chicken, 4 minutes per side. Reduce heat to medium; add broth to pan. Cover and simmer, about 6 minutes, or until chicken is cooked through. Serve immediately, discarding any remaining broth.
31 g protein
1 g carbohydrate
0 g fiber
8 g total fat
3 g saturated fat
75 mg cholesterol
246 mg sodium