Goat Cheese-Stuffed Chicken
Chopped Romaine Salad
Ingredients
- 3 Tbsp balsamic vinegar
- 3½ Tbsp olive oil, divided
- 1½ tsp minced garlic
- 3 (4-oz) boneless, skinless chicken breasts
- ¼ tsp salt
- ¼ tsp pepper
- 6 Tbsp goat cheese, softened (about 3 oz)
- 2 Tbsp julienne-cut sun-dried tomatoes, chopped
- 1 Tbsp chopped fresh parsley
Instructions
- Whisk together vinegar, 2 Tbsp oil, 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°F. Remove chicken from bag; discard marinade. Stuff cheese in each slit.
- Cook chicken in 1½ 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
- 1 (9-oz) pkg chopped romaine lettuce
- ½ cup chopped cucumber
- 2 Tbsp freshly grated Parmesan cheese
- 6 Tbsp Greek vinaigrette
Side Dish Instructions
- Combine lettuce, cucumber, and cheese in a bowl; toss with dressing.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
356
|
137
|
493
|
| Fat (g) | 23 | 12 | 35 |
| Sat. Fat (g) | 8 | 2 | 10 |
| Protein (g) | 32 | 3 | 35 |
| Carb (g) | 2 | 5 | 7 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 344 | 361 | 705 |
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