Pesto and Goat Cheese Stuffed Chicken Breasts

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adapted from WW Just 5 cookbook



Servings - 6   Serving size - 1 stuffed chicken breast   PP per serving - 6 points+

Calories - 236,   Total Fat - 10g,  Carb. - 1g,   Protein - 33g,  Fiber - 1g

 

6 (5 oz. each) boneless, skinless chicken breasts

1/2 cup crumbled goat cheese

2 TBS. store bought pesto ( I used sundried tomato pesto) 

1/4 tsp. garlic powder

1/4 tsp. black pepper

paprika

basil ( fresh or dried)


1.  To make stuffing, combine goat cheese, pesto, garlic powder, and 1/4 tsp black pepper.  Portion out  into six flat mounds, 1 TBS. of mixture per mound,  onto wax paper and on a baking sheet.  Put in freezer for at least 20 minutes. 

2.  Make a pocket inside of each chicken breast by inserting a small paring knife into thickest part and making a small pocket, but do not cut all the way through the breast.  Insert the frozen cheese mixture mounds, one into each pocket and secure with a tooth pick on the open side.  Season breasts with salt and pepper, and sprinkle with paprika.

3. In nonstick pan sprayed with cooking spray or with olive oil from misto, brown the breasts on each side, about 6 - 7 minutes per side or until internal temperature of the meat reaches 165 degrees F.  Remove  toothpicks and sprinkle with basil. 

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