Goat Cheese And Herb-Stuffed Chicken Breasts

Goat cheese and herb-stuffed chicken breasts.

284 calories per serving. 12g fat, 5g fiber

Recipe is from the Weight Watchers Simply Delicious Cookbook! YUM!

2 oz goat cheese
2 oil-packed sun-dried tomatoes, rinsed under water, patted dry, and finely chopped.
1 scallion, chopped
1 tablespoon chopped basil
2 tsp chopped thyme
1/4 cup plain dry bread crumbs
4 ((1/4-pound) skinless boneless chicken breasts
4 tsp reduced-calorie mayonnaise
1 1/2 pounds baby spinach rinsed
Preheat the oven to 425 degrees F. Spray a non-stick baking pan with nonstick spray.
Combine the cheese, tomatoes, scallion, basil, and thyme in a bowl, mashing with a fork, until blended. Place the bread crumbs in another Small bowl.
Cut a pocket into the side of each chicken breast about 2 1/2 inches long. Place one-quarter of the goat cheese mixture inside each slit (I actually stuff some of the uncooked spinach in there as well). Lightly press the pocket closed with a fork. (I use a couple of tooth picks to hold it together when cooking). Brush the top side of each breast with the mayonnaise. Dip the chicken, one piece at a time, coated-side down into the bread crumbs. Transfer coated-side up to the baking pan. (spray pan with a little non-stick spray).
Spray the tops of the chicken lightly wit nonstick spray. Bake until chicken is cooked through and the crust is golden, about 25 minutes.
Meanwhile, place the spinach in a large steamer basket set in a saucepan over 1 inch of boiling water. Cover tightly and steam until the spinach just wilts, about 3 minutes. Transfer the spinach to a platter, then top with the chicken.
*Brushing the chicken lightly with a little reduced-calorie mayonnaise rather than dipping in flour and egg before dredging in bread crumbs saves time, cuts calories, and tastes terrific. The herbs called for in this recipe are fresh, but if you don't have fresh basil, omit it. Rather, increase the scallions to two.