Chicken Breasts Stuffed with Spinach and Goat Cheese

These were delicious! I added Sun Dried Tomatoes to the filling, to give it more of a kick and it worked!

Ingredients:

4 teaspoons extra-virgin olive oil

2 garlic cloves, minced

1 (1/2 pound) bunch of spinach, tough stems removed

4 (6 ounce) boneless, skinless chicken breasts

4 ounces low-fat goat cheese

Salt and black pepper

1-2 Tbsp sun-dried tomatoes

Wooden toothpicks

Heat oven to 400 degrees.

Heat 2 teaspoons of the oil in a large ovenproof skillet, over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in spinach 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.

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 goat cheese, spinach, and sun-dried tomatoes. Seal each with two toothpicks and season outside with salt and pepper.

Heat remaining oil in the same skillet, over medium heat. Add chicken and cook, turning once, until 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.

(280 calories per serving)