Goat-Cheese Stuffed Chicken Breasts
1 pound thin sliced boneless chicken breasts
1 cup baby spinach leaves
4 ounces goat cheese, at room temperature
1 large jar (approximately 25 ounces) tomato pasta sauce
Place the chicken breasts flat on a work surface. Working one at a time,
layer the spinach over the surface of each cutlet. Place a dollop of the
cheese in the center of each piece of chicken, then roll it up, securing it
with a toothpick.
Pour the sauce in a large nonstick skillet set over medium heat and bring
to a boil. Immediately reduce the heat sot he sauce is barely simmering..
Add the chicken rolls, spoon a little sauce over each, and cover the
skillet. Cook for 20 minutes, rotating the chicken once, until the chicken
is cooked through.
Makes 4 servings.
Calories 300, Fat 10 g, Carbs 16 g, Sodium 774 mg, Fiber 4 g.
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