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Goat Cheese-&-Olive-Stuffed Chicken Breasts

:  Winter 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.2 (20 votes)

The hard part of making this elegant dish is choosing the filling. Making a pocket in the chicken breast to hold the stuffing is easy, particularly if you use a good, sharp, thin-bladed knife. Browning the chicken in a skillet before baking gives it a beautiful golden color. Finishing it in the oven ensures that it cooks evenly throughout.


READER'S COMMENT:
"Fabulous! I used kalamata olives in the stuffing and bran flakes for the bread crumbs. We loved it!! "
Goat Cheese-&-Olive-Stuffed Chicken Breasts Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low saturated fat | Low sodium | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

Ingredients

  • 2 tablespoons creamy goat cheese
  • 1 tablespoon chopped black olives
  • Freshly ground pepper, to taste
  • 4 boneless, skinless chicken breast halves, (1-1 1/4 pounds total)
  • 1 large egg white
  • 1/2 cup plain dry breadcrumbs
  • 2 teaspoons extra-virgin olive oil

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Preparation

  1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
  2. Combine goat cheese, olives and pepper in a small bowl with a fork.
  3. Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
  4. Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in the egg white, then dredge in the breadcrumbs. (Discard leftovers.)
  5. Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.

Nutrition

Per serving: 235 calories; 7 g fat ( 2 g sat , 3 g mono ); 72 mg cholesterol; 10 g carbohydrates; 1 g added sugars; 31 g protein; 1 g fiber; 248 mg sodium; 341 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 starch, 4 lean meat, 1/2 fat


More From EatingWell

Recipe Categories

Style/Theme
Comfort foods
Everyday favorites
Kid-friendly
Budget
Type of Dish
Main dish, poultry
Ease of Preparation
Easy
Ethnic/Regional
American
Total Time
1 hour or less
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Servings
4
Main Ingredient
Chicken
Preparation/ Technique
Bake
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Publication
The Essential EatingWell Cookbook (2004)
Winter 2004
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