Today I bring to you, another recipe from Cooking Light. I spotted the recipe in their magazine because I love stuffing chicken breasts with stuff, if you haven’t noticed that yet! Also didn’t hurt that it was advertised to be ready in only 40 minutes. I only slightly changed this recipe. I substituted goat cheese for the feta cheese, because let’s face it…everything is better with goat cheese!
This was pretty simple to make and the only bad thing about it was that I cut the recipe in half, to cook only two chicken breasts (I’m including the full recipe). I seriously regretted that decision the next day when I was wishing for leftovers for my lunch! My hubby (who is not on a diet) was also pretty bummed because he really wanted seconds. To quote him, this was some good sh*t!
Chicken Stuffed with Spinach, Goat Cheese and Pine Nuts
Recipe Slightly Adapted from Cooking Light, September 2010 issue
5 oz. fresh baby spinach
1/2 cup crumbled goat cheese
2 tbsp pine nuts, toasted
2 tsp fresh lemon juice
1 tsp fresh thyme, minced
2 garlic cloves, minced
4 boneless, skinless chicken breasts
seasoning for the chicken (I used Tony’s)
1 tbsp olive oil
1/2 cup fat-free, lower-sodium chicken broth
Preheat oven to 350.
Heat a large, nonstick ovenproof skillet over medium-high heat. Add spinach, cook until wilted. Set aside and wipe pan clean.
Combine spinach, cheese, nuts, thyme, lemon juice and garlic. Cut a horizontal slit through the side of the chicken and stuff with the mixture. Seal with wooden toothpicks (I forgot this part). Sprinkle chicken with seasoning.
Heat oil in pan over med-high heat. Add the chicken and cook for three minutes on each side. Add broth and cover pan, place it in the oven and bake 15 minutes or until chicken is cooked through.