- Joined
- Oct 7, 2010
- Messages
- 94
Here is another but requires a little more work.
*this recipe is out of a South Beach diet book the ol' lady has.
Ingredients
4 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 bunch of spinach (no stems)
4 (6 ounce) boneless, skinless chicken breast
4 ounces of low-fat goat cheese
salt and freshly ground pepper
Heat oven to 400*
Heat 2 teaspoons of olive oil in a large ovenproof skillet over medium heat. Add garlic and cook, stirring constantly, until "fragrant", about 30 seconds. Stir in spinach and cook, stirring constantly, until spinach is wilter and liquid evaporates, about 2 minutes. Season well with salt and pepper and transfer to a plate.
Beginning at the thickest end for 1 chicken breast, carefully insert a sharp knife into center and cut a pocket as evenly as possible, leaving a 1-inch border on 3 sides. Repeat with remaining breasts. Open each pocket, sprinkle with salt and pepper, then fill evenly with goat cheese and spinach. Seal each with two toothpicks and season outside with salt and pepper.
Heat remaining oil in the same skillet over medium-high heat. Add chicken and cook, turning once, until well browned on both sides, about 3 minutes per side. Transfer the skillet to the oven and bake until juices run clear, about 8 minutes. Serve hot.
Macros per serving (4): 280 cals, 10g fat, 42g protein, 3g carbs
*this recipe is out of a South Beach diet book the ol' lady has.
Ingredients
4 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 bunch of spinach (no stems)
4 (6 ounce) boneless, skinless chicken breast
4 ounces of low-fat goat cheese
salt and freshly ground pepper
Heat oven to 400*
Heat 2 teaspoons of olive oil in a large ovenproof skillet over medium heat. Add garlic and cook, stirring constantly, until "fragrant", about 30 seconds. Stir in spinach and cook, stirring constantly, until spinach is wilter and liquid evaporates, about 2 minutes. Season well with salt and pepper and transfer to a plate.
Beginning at the thickest end for 1 chicken breast, carefully insert a sharp knife into center and cut a pocket as evenly as possible, leaving a 1-inch border on 3 sides. Repeat with remaining breasts. Open each pocket, sprinkle with salt and pepper, then fill evenly with goat cheese and spinach. Seal each with two toothpicks and season outside with salt and pepper.
Heat remaining oil in the same skillet over medium-high heat. Add chicken and cook, turning once, until well browned on both sides, about 3 minutes per side. Transfer the skillet to the oven and bake until juices run clear, about 8 minutes. Serve hot.
Macros per serving (4): 280 cals, 10g fat, 42g protein, 3g carbs