Thursday, January 19, 2012

Stuffed Chicken Breasts (sort of)

We forgot to take pictures -- that's how good this recipe was!  The recipe gives you three options for the filling, and I chose Goat Cheese-Olive Filling.  The preparation was easy, and the chicken is really delicious -- not especially pretty -- but really delicious!

I did make a couple substitutions.  First substitution:  Yesterday I pulled what I thought were two packages of boneless chicken breasts out to defrost, but in reality was one package of boneless chicken breasts and one package of boneless chicken thighs so I decided not to "stuff" the chicken.  I guess I could have put the cheese in the middle of the thighs and then rolled them up but I just didn't feel like it.  The cheese was served as a condiment to the chicken (I spread it on top of my chicken) and it was really delicious!  Second substitution:  I used chopped green olives instead of black -- loved it!

Stuffed Chicken Breasts
The Essential Eating Well Cookbook
Serves 4

4 boneless, skinless chicken breast halves (1 to 1 3/4 lbs total)
1 egg white
1/2 cup plain dry breadcrumbs
2 tsp extra-virgin olive oil

Goat Cheese-Olive Filling:
2 tbsp creamy goat cheese
1 tbsp chopped black olives
Freshly ground pepper to taste
Blend in a small bowl with a fork

1.  Preheat oven to 400F.  Use a baking sheet with sides and lightly coat with cooking spray.
2.  Prepare the filling of your choice.
3.  Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side.  Open up each breast and place 1/4 of the filling int he center.  Close the breast over the filling, pressing the edges firmly together to seal.  Repeat with the remaining chicken breasts and filling.
4.  Lightly beat egg white with a fork in a medium bowl.  Place breadcrumbs in a shallow glass dish.  Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs.  (Discard leftovers.)
5.  Heat oil in a large nonstick skillet over medium-high heat.  Add chicken breasts; cook until browned on one side, about 2 minutes.  Place the chicken, browned-side up, on the prepared baking sheet.  Bake until the chicken is not longer pink in the center or until an instant-read thermometer registered 170F, about 20 minutes.

Per Serving:  235 calories; 7g fat; 72mg cholesterol; 10g carbohydrate; 31g protein; 1g fiber; 248mg sodium

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