Goat Cheese & Arugula-Stuffed Chicken Breasts

Ingredients:

• 2 oz. soft reduced-fat goat cheese, cut into pieces
• 1 garlic clove, minced
• 4 (6 oz.) boneless, skinless chicken breast halves
• 1 bunch arugula (3 oz.), trimmed and coarsely chopped
• salt
• freshly ground black pepper
• 1 tbsp. extra-virgin olive oil
• 3/4 cup lower-sodium chicken broth

Makes 4 Servings

1. In a small bowl, stir together the cheese and garlic.
2. Using a sharp knife, cut a horizontal slit through the thickest portion of each chicken breast to form a deep pocket. Stuff each pocket with an equal amount of the cheese mixture and the arugula. Press the edges of the pocket together to seal. Season the chicken with salt and pepper.
3. In a large skillet, heat the oil over medium-high heat. Add the chicken and cook for 4 minutes per side, or until lightly browned. Reduce the heat to medium. Add the broth, cover, and simmer for about 6 minutes, until the chicken is just cooked through and still juicy. With a slotted spatula transfer to 4 serving plates. Serve hot.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This is another delicious chicken dinner that's a great way to kick-start your healthy lifestyle. I've had different variations and I must say this was the creamiest version. The goat cheese mixed in with the arugula make this so creamy. You can use spinach or any other mixed greens in this dish and it will still be yummy. You can also add some of your favorite herbs in the cheese mixture such as basil, oregano or parsley to add a little more flavor. You can also use white wine in place of the chicken broth or a combination of wine and broth as well. I highly recommend topping the chicken with Sun-Dried Tomato Pesto for an authentic Italian flare.