Please pardon our bugs...this site is still under construction (#171005)
  • missing photo id: 678
Herb and Goat Cheese-Stuffed Chicken Breasts
20 minutes
Main Dish
0 of 1
4(1)
295 cal/serving
Cooking Light
Ingredients
  1. 1/4cups (≈27gestimated from: Bread crumbs, dry, grated, plain [cup]) Breadcrumbs, Panko
  2. 2tbsp (≈11.4gestimated from: Spearmint, fresh [tbsp]) Mint chopped
  3. 2tbsp (≈7.6gestimated from: Parsley, fresh [tbsp]) Parsley, Flat-Leaf chopped
  4. 4oz (113.4goz → g) Goat Cheese
  5. 20oz (567goz → g) Chicken Breast, Boneless & Skinless about 4 breasts
  6. 1/4tsp (≈0.7gestimated from: Salt, Kosher [cup] - MANUAL/WEBSITE: Diamond Crystal (http://www.seriouseats.com/2013/03/ask-the-food-lab-do-i-need-to-use-kosher-salt.html)) Kosher Salt
  7. 1tbsp (≈13.5gestimated from: Oil, olive, salad or cooking [tablespoon]) Olive Oil
Steps
  1. 1 Preheat broiler to high.
  2. 2 Combine breadcrumbs, mint, parsley, and goat cheese in a small bowl.
  3. 3 Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons cheese mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt.
  4. 4 Heat a large nonstick skillet over medium-high heat; add 1 tablespoon olive oil to pan. Add chicken to pan, and cook for 2 minutes on 1 side or until browned. Arrange chicken on a baking sheet (browned side up); broil for 8 minutes or until done.
Comments
no comments yet