Chicken Stuffed with Goat Cheese and Garlic

>> Linggo, Marso 20, 2011

An Italian acquaintance suggested the garlic cloves simmer in store-bought marinara to add flavor.


4 ounces goat cheese, softened
1 (25.5-ounce) jar fat-free Italian herb pasta sauce
3 tablespoons thinly sliced fresh basil, divided
3 whole garlic cloves
1 tablespoon minced garlic
3 cups hot cooked fettuccine (about 6 ounces uncooked pasta)
4 (6-ounce) skinless, boneless chicken breast halves

Yield: 4 Servings


1. Combine goat cheese, 2 tablespoons basil, and minced garlic; set aside.
2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each half to a ¼-inch thickness using a meat mallet or rolling pin. Divide the cheese mixture evenly among breast halves. Roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks.
3. Heat the pasta sauce and whole garlic cloves in a large skillet over medium heat; add chicken. Cover and cook 25 minutes or until chicken is done. Serve over pasta. Garnish with 1 tablespoon basil.

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