Goat Cheese-Stuffed Chicken
Balsamic Romaine Salad
Ingredients
- ¼ cup balsamic vinegar
- 1½ Tbsp olive oil, divided
- 1 Tbsp honey
- 1 tsp minced garlic
- 3 (6-oz) boneless, skinless chicken breasts
- ¼ tsp salt
- ¼ tsp pepper
- 3 oz goat cheese, softened
- 2 Tbsp julienne-cut sun-dried tomatoes, chopped
- 2 Tbsp chopped fresh parsley
Instructions
- Whisk together vinegar, 1 Tbsp oil, honey, and garlic; set aside.
- Sprinkle chicken with salt and pepper. Cut a slit into 1 side of each chicken breast, using your fingers or a small spoon to make a pocket. Place chicken in a large zip-top plastic bag.
- Pour vinegar mixture over chicken, turning to coat. Seal bag; chill 1 to 2 hours.
- Preheat oven to 425°.
- Remove chicken from bag; discard marinade. Stuff each slit with cheese.
- Cook chicken in ½ Tbsp hot oil in a large skillet over medium-high heat 2 to 3 minutes per side.
- Place chicken on a baking sheet coated with cooking spray. Bake 10 to 15 minutes or until done.
- Top with sun-dried tomatoes and parsley.
Side Dish Ingredients
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- ½ tsp Dijon mustard
- ⅛ tsp salt
- ⅛ tsp pepper
- 3 cups chopped romaine lettuce
- ¼ red onion, thinly sliced
Side Dish Instructions
- Whisk together oil, vinegar, mustard, salt, and pepper in a bowl.
- Add lettuce and onion; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
354
|
99
|
453
|
| Fat (g) | 16 | 9 | 25 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 45 | 1 | 46 |
| Carb (g) | 4 | 4 | 8 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 398 | 122 | 520 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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