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Herbed Stuffed Chicken Breasts

Source of Recipe

.
Herbed Stuffed Chicken Breasts

Myrecipes.com
Cooking Light - April 2009 - Barbara Lauterbach,
16 reviews rate this recipe 4.6 of 5 stars.
4 servings (serving size: 1 chicken breast half and about 1 tablespoon pan juices)
Prep: 40 min. - Bake 25 min.

Dish up a company-worthy dish that calls for only four ingredients, plus salt and pepper. Choose roasted asparagus as a bright, fresh partner for this main dish. (recipe below)

Ingredients:
1/4 cup (2 ounces) goat cheese
1/2 teaspoon chopped fresh rosemary
2 ounces Canadian bacon, finely chopped
4 (6-ounce) skinless, boneless chicken breasts
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray

Preparation:
1. Preheat oven to 400°.

2. Combine first 3 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 3 tablespoons cheese mixture into each pocket; close opening with a wooden pick. Sprinkle chicken evenly with salt and pepper.

3. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; place pan in oven. Bake at 400° for 25 minutes or until chicken is done. Let stand 5 minutes. Discard wooden picks. Cut chicken diagonally into 1/2-inch-thick slices. Serve with pan juices.


Partner Dish:
Roasted asparagus: Combine 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 pound trimmed asparagus on a jelly-roll pan coated with cooking spray; toss gently. Bake at 400° for 10 minutes or until asparagus is crisp-tender. Place asparagus in a large bowl; toss with 1 tablespoon butter and 1 tablespoon chopped fresh chives. Complete the meal with a sliced baguette and a glass of crisp white wine.

One serving equals: Calories 302; Fat 13.5 g (Satfat 5.1 g, Monofat 4.8 g, Polyfat 2.2 g); Protein 42.1 g; Carbohydrate 0.5 g; Fiber 0.0 g; Cholesterol 116 mg; Sodium 414 mg