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Chicken Stuffed with Goat Cheese&Garlic

Source of Recipe


Kelly Avery






List of Ingredients



• 4 oz. goat cheese, softened
  
• 3 T. thinly sliced fresh basil
  
• 1 T. minced garlic
  
• 4 6oz. skinless, boneless chicken breast halves
  
• 1 25.5oz. jar fat-free Italian herb pasta sauce
  
• 3 whole garlic cloves
  
• 3 C. hot cooked fettuccine (about 6oz. uncooked pasta)
  






Instructions



1. Combine goat cheese, 2 T. 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 1/4in thickness using a meat mallet or rolling pin. Divide the cheese mixture evenly among breast halves. Rollup jelly-roll fashion. Tuck in sides; secure each roll with wooden picks.
   
   
3. Brown chicken in a little olive oil.
   
   
4. 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 T. basil.
   
   
5. Yields 4 servings.