Skip to content

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.

Chicken Stuffed with Spinach, Goat Cheese & Pine Nuts