Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 2 lrg Garlic cloves
- 6 ounce Soft goat cheese, regular or possibly reduced fat cut in chunks
- 4 tsp Chopped fresh rosemary (or possibly 2 tbspns chopped fresh oregano)
- 2 Tbsp. Lemon juice
- 8 lrg Skinless boneless chicken breast halves Salt Freshly grnd black pepper
- 2 Tbsp. Extra virgin olive oil
- 1/2 c. Low-sodium chicken stock or possibly broth
- 1/2 c. Dry white wine
Direcciones
- With food processor running, put garlic through the feed tube and mince. Add in goat cheese, rosemary and lemon juice; process to a paste.
- Between two sheets of waxed paper, lb. chicken breast halves to about 1/8-inch thickness. Divide cheese mix into 8 portions; place a portion on one side of each chicken breast half, leaving a margin around the edge. Fold the uncovered half of the breast over the cheese mix and press the edges together to seal. Freeze, if you like, or possibly chill up to 1 day.
- To cook and serve: If the breasts are frzn, let them thaw in the refrigerator. Season with salt and pepper to taste. Brown on both sides in warm oil. Add in stock and wine to pan; reduce heat and simmer breasts for about 10 min, turning once or possibly twice, till they are no longer pink inside. Serve with sauce in the pan. (If the sauce seems too thin, remove the chicken and boil the sauce till it thickens slightly.)
- Yield: 4 to 6 servings.
- Tester's note: I substituted 1 tsp. dry rosemary for the fresh.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 4 servings | |
| Calories 308 | |
| Calories from Fat 151 | 49% |
| Total Fat 17.07g | 21% |
| Saturated Fat 7.53g | 30% |
| Trans Fat 0.03g | |
| Cholesterol 73mg | 24% |
| Sodium 265mg | 11% |
| Potassium 320mg | 9% |
| Total Carbs 2.73g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.79g | 1% |
| Protein 29.59g | 47% |
