Spinach and Goat Cheese Stuffed Chicken Breasts
Loosely chop spinach and sundried tomatoes. In a skillet on medium heat, sauté oil, garlic and mushrooms until softened. Add in spinach, tomatoes, salt and pepper. Cook until spinach is completely cooked, about 5 minutes. Remove mixture to bowl. When slightly cooled, add in goat cheese and basil and mix to combine. Set aside.
If you’d like to remove the skin from the chicken, do so now. Cut a 1-inch slice in thickest part of breast, creating a pocket. Stuff each breast with 1 quarter of the filling mixture.
Close completely with toothpicks.
Rub some oil on the outside and a little salt and pepper too.
Bake in a 375° F oven for 45 to 60 minutes. Let stand 5 minutes before cutting into it.
Nutritional Information: Calories: 380, Calories from Fat: 157, Total Fat: 17 g, Cholesterol: 145 mg, Sodium: 348 mg, Total Carbohydrates: 6 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 49 g