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Chicken Breasts Stuffed With Goat Cheese and Arugula

2 oz soft goat cheese, cut into pieces
1 garlic clove, minced
4 (6-oz) boneless, skinless chicken-breast halves
Salt and black pepper
1 bunch arugula (3 oz), washed, trimmed, and coarsely chopped
1 Tbsp extra-virgin olive oil
3/4 cup reduced-sodium chicken broth

Combine cheese and garlic in small cup. Trim excess fat from chicken; season with salt and pepper. Using a sharp knife, cut a horizontal slit through thickest portion of each breast to form a deep pocket. Stuff each pocket with an equal amount of cheese mixture and arugula. Press edges of chicken together to seal.

Heat oil in a large nonstick skillet over medium-high heat. Brown chicken, 4 minutes per side. Reduce heat to medium; add broth to pan. Cover and simmer, about 6 minutes, or until chicken is cooked through. Serve immediately, discarding any remaining broth.

Makes 4 servings. Per serving: 209 calories, 31 g protein, 1 g carbohydrate, 0 g fiber, 8 g total fat, 3 g saturated fat, 75 mg cholesterol, 246 mg sodium

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