Chicken Stuffed with Goat Cheese and Garlic |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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An Italian acquaintance suggested the garlic cloves simmer in store-bought marinara to add flavor. Ingredients:
4 ounces goat cheese, softened |
3 tablespoons thinly sliced fresh basil, divided |
1 tablespoon minced garlic |
4 (6-ounce) skinless, boneless chicken breast halves |
1 (25.5-ounce) jar fat-free italian herb pasta sauce |
3 whole garlic cloves |
3 cups hot cooked fettuccine (about 6 ounces uncooked pasta) |
Directions:
1. Combine goat cheese, 2 tablespoons basil, and minced garlic; set aside.
2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each half to a 1/4-inch thickness using a meat mallet or rolling pin. Divide the cheese mixture evenly among breast halves. Roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks.
3. Heat the pasta sauce and whole garlic cloves in a large skillet over medium heat; add chicken. Cover and cook 25 minutes or until chicken is done. Serve over pasta. Garnish with 1 tablespoon basil.
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