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Ingredientes
- 3 ounce Goat cheese
- 1 Tbsp. Lowfat milk
- 1 x Chopped garlic clove
- 1 Tbsp. Minced parsley
- 1/2 tsp Minced parsley
- 1/4 tsp Dry red pepper flakes
- 2 Tbsp. Kalamata olives - minced
- 1 Tbsp. Sun-dry tomatoes - minced Salt and pepper
- 4 x Boneless, skinless chicken breasts
- 3 Tbsp. Extra virgin olive oil
- 1/2 c. White wine
Direcciones
- Directions: In a bowl, mash together the goat cheese and lowfat milk till smooth. Add in the garlic, 1 Tablespoons parsley, red pepper flakes, olives, and sun dry tomatoes. Combine well and season with salt and pepper. Cut a 3" pocket along the thickest side of each chicken breast. Stuff about 2 Tablespoons of the goat cheese mix into each pocket. Secure with a toothpick. Heat the extra virgin olive oil in a large saute/fry pan. Add in the chicken and cook about 4 min on each side till golden brown. Add in the white wine and cover the pan. Simmer over low heat for 10 minute till chicken is cooked through. Garnish with remaining parsley. Serve with risotto or possibly asparagus.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 471g | |
| Calories 925 | |
| Calories from Fat 553 | 60% |
| Total Fat 62.62g | 78% |
| Saturated Fat 18.93g | 76% |
| Trans Fat 0.06g | |
| Cholesterol 147mg | 49% |
| Sodium 669mg | 28% |
| Potassium 785mg | 22% |
| Total Carbs 8.8g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.84g | 3% |
| Protein 59.89g | 96% |
