Chicken Stuffed with Goat Cheese and Garlic
Chicken Stuffed with Goat Cheese and Garlic recipe
Cooking Light, September 2003
I don’t know about this one. It was okay. The goat cheese kind of curdled in the sauce and I did have it at a simmer, not a boil. I used a log of President goat cheese I got at BJ’s. Not sure why it curdled like that. It had more of a ricotta type texture when the chicken was cooked.
I didn’t have basil. The box I bought wasn’t any good after a week! So, I used rosemary from our balcony garden. I thought it would be better than basil anyway. I’m not a HUGE fan of basil.
I think I would have preferred the chicken be roasted in the oven or something. Cooking it in the sauce really didn’t do much for me or the dish, I don’t think. Maybe the goat cheese wouldn’t have curdled like that, but who knows. I love goat cheese, which is why I tried this recipe, but it really didn’t do the goat cheese any justice.
I usually butterfly the chicken breasts and then pound them. It makes it easier to pound and more even when it’s flattened. I do this with all my stuffed breast recipes. Saves some time and frustrating. I can never really pound a chicken breast evenly flat to 1/4″
Measuring cups and spoons
Knife
Cutting board
Large saucepans
Strainer
Chicken Stuffed with Goat Cheese and Garlic
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
- 24 ounces skinless, boneless chicken breast halves (about 4)
- 25.5 ounces fat-free Italian herb pasta sauce
- 3 whole garlic cloves
- 3 cups hot cooked fettuccine (about 6 ounces uncooked pasta)
Instructions
- Combine goat cheese, 2 tablespoons basil, and minced garlic; set aside.
- 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.
- 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.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 624Total Fat 15gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 162mgSodium 2447mgCarbohydrates 52gFiber 3gSugar 19gProtein 66g
