Chicken Stuffed with Goat Cheese and Garlic

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

Yield: 4 servings (serving size: 1 chicken roll, 3/4 cup pasta, and 1/2 cup sauce)

Ingredients

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

Preparation

Combine goat cheese, 2 tablespoons basil, and minced garlic; set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each half to a 1/4-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.

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.

Nutritional Information

Calories:

503 (15% from fat)

Fat:

8.3g (sat 4.7g,mono 1.9g,poly 0.7g)

Protein:

57.2g

Carbohydrate:

48.1g

Fiber:

5.5g

Cholesterol:

112mg

Iron:

3.8mg

Sodium:

785mg

Calcium:

137mg