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STUFFED CHICKEN BREASTS
WITH HERBED GOAT CHEESE (#1540)
A stuffing
of flavorful herbed goat cheese and olives is an easy way to dress
up a basic chicken breast. Round out this simple, elegant dish with
roasted red potatoes and steamed green
beans.
4
boneless skin-on chicken breast halves*
3 tablespoons Herbed Goat
Cheese Spread (recipe follows)
2 tablespoons black olive spread
or finely chopped pitted ripe olives**
2 teaspoons chopped fresh
rosemary
2 teaspoons Dijon mustard
2 teaspoons lemon
juice
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon
freshly ground pepper
1 tablespoon olive
oil
1. With
small sharp knife, cut pocket in each chicken breast half, cutting
almost to other side but not all the way through. Stuff each pocket
with one-fourth of the Herbed Goat Cheese Spread and 1/2 tablespoon
of the black olive spread; secure openings with toothpicks. Place on
plate. Cover and refrigerate at least 30 minutes or up to 8
hours.
2. Heat
oven to 375°F. In small bowl, stir together rosemary, mustard, lemon
juice and honey.
3.
Sprinkle chicken with salt and pepper. Heat oil in large ovenproof
skillet over medium-high heat until hot. Add chicken; cook 2 to 3
minutes or until lightly browned. Turn; brush with rosemary
mixture.
4. Place
skillet in oven. Bake 20 minutes or until chicken is no longer pink
in center and juices run clear. Remove toothpicks before
serving.
TIPS
*Boneless skin-on chicken breasts combine the advantages of
traditional bone-in, skin-on chicken breasts and the boneless,
skinless variety. Boneless chicken breasts cook quickly and are easy
to eat, and the skin helps protect the meat from drying out during
cooking. If your supermarket does not carry boneless chicken breast
halves with skin, purchase bone-in chicken breasts and ask the meat
department to bone them for you, leaving the skin on.
**Black
olive spread is made from pureed ripe olives and olive oil. You can
find it in specialty food stores, as well as in Italian and Greek
markets.
4
servings
PER
SERVING: 290 calories, 17.5 g total fat (5.5 g saturated fat), 90 mg
cholesterol, 530 mg sodium, .5 g
fiber |