Chicken Breasts Stuffed With Goat Cheese and Arugula

Phase 1

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.

Ingredients
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

Instructions
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.

Per serving:
209 calories
31 g protein
1 g carbohydrate
0 g fiber
8 g total fat
3 g saturated fat
75 mg cholesterol
246 mg sodium

Yummy! Thanks for posting this one. I may do it for my next company meal.

Thanks, RaeRae!

I came over here to pop this one in the files...it sounds delicious!