Herb and Goat Cheese-Stuffed Chicken Breasts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Dress up a basic chicken breast by stuffing with an herb and goat cheese mixture. Serve with fresh spinach sautéed with crushed red pepper. Ingredients:
1/4 cup panko (japanese breadcrumbs) |
2 tablespoons chopped fresh mint |
2 tablespoons chopped fresh flat-leaf parsley |
1 (4-ounce) package goat cheese |
4 (6-ounce) skinless, boneless chicken breast halves |
1/2 teaspoon kosher salt, divided |
4 teaspoons olive oil, divided |
1/4 teaspoon crushed red pepper |
1 (10-ounce) package fresh spinach |
lemon wedges (optional) |
Directions:
1. Preheat broiler to high.
2. Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons cheese mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt.
3. Heat a large nonstick skillet over medium-high heat; add 1 tablespoon olive oil to pan. Add chicken to pan, and cook for 2 minutes on 1 side or until browned. Arrange chicken on a baking sheet (browned side up); broil for 8 minutes or until done.
4. Heat skillet over medium-high heat. Add remaining 1 teaspoon oil, red pepper, and spinach; cook for 2 minutes or until spinach wilts. Stir in the remaining 1/4 teaspoon salt.
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