Chicken Breasts Stuffed with Goat Cheese

Ingredients:

• 4 tsp extra-virgin olive oil
• 2 garlic cloves, minced
• 1 (1/2-lb) bunch spinach, tough stems removed
• 4 (6 oz.) boneless, skinless chicken breasts
• 4 oz. low-fat goat cheese
• salt
• freshly ground black pepper

Special Eqipment:

Wooden toothpicks

Makes 4 Servings

1. Heat oven to 400 F.
2. Heat 2 tsp of the oil in a large ovenproof skillet over medium heat. Add garlic and cook, stirring constantly, until spinach is wilted and liquid evaporates, about 2 minutes. Season well with salt and pepper and transfer to a plate.Wipe skillet dry with paper towels.
3. Beginning at the thickest end of 1 chicken breast, carefully insert a sharp knife into center and cut a pocket as  evenly as possible, leaving a 1-inch border on three sides. Repeat with  remaining breasts. Open each pocket, sprinkle with salt and pepper, then fill evenly with spinach and goat cheese. Seal each breast with 2 toothpicks and season outside with salt and pepper.
4. Heat remaining oil in the same skillet over medium-high heat. Add chicken and cook, turning once, un til well browned on both sides, about 3 minutes per side. Transfer the skillet to the oven and bake until juices run clear, about 8 minutes. Serve hot.

 WW POINTS VALUE: 6pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is a deliciously creamy dish that's perfect for any occasion. If you stuff the chicken ahead of time, dinner will cook in a breeze.You can use feta, blue, gorgonzola or any kind of cheese with this recipe and it  will still taste delicious. If you don't have an ovenproof skillet, transfer the chicken to a baking dish before baking. Don't forget to use a thick potholder when removing the ovenproof skillet because the handle is extremely hot.