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Chicken Stuffed with Spinach, Goat Cheese & Pine Nuts

Makes 4 servings Each serving provides: 1 leaner 1 healthy fat 1.25 vegetable 2 condiments

Ingredients

  • 5 ounces fresh spinach chopped
  • ½ cup - 2 ounces- of crumbled low-fat goat cheese
  • 2 tsp pine nuts, toasted
  • 1 tsp fresh thyme, minced
  • 2 tsp fresh lemon juice
  • 2 garlic cloves, minced
  • 4 (8 ounces) skinless, boneless, chicken breast halves
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 4 tsp olive oil
  • ½ cup fat-free, low-sodium chicken broth

Directions

  1. Preheat the oven to 350 F.
  2. Heat a large nonstick ovenproof skillet over medium-high heat. Add spinach to pan; cook 1 minute or until spinach wilts, tossing constantly. Place spinach in a colander, press until barely moist. Wipe the pan clean.
  3. Combine spinach, cheese, nuts, thyme, lemon juice, and garlic. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 3 tablespoons filling into each pocket. Seal with wooden picks. Sprinkle chicken with salt and pepper.
  4. Heat oil in the pan over medium-high heat. Add chicken, cook 3 minutes on each side or until brown. Add broth, and cover pan, place pan in the oven. Bake at 350 for 15 minutes or until done.

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