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Goat Cheese & Sun-Dried Tomato Stuffed Chicken Breasts
Prep Time:
8 minutes
Cook Time:
15 minutes
4 servings

4 Tbsp. goat cheese, crumbled

4 Tbsp. fresh basil, julienne

4 Tbsp. sun-dried tomatoes, chopped

4 boneless, skinless chicken breasts

1/4 tsp. H-E-B Kosher Salt

1/2 tsp. black pepper

1 Tbsp. H-E-B Extra Virgin Olive Oil


Preheat oven to 375°F.
Place goat cheese, basil, and sun-dried tomatoes into a bowl and mix w
ell. Divide into 4 portions and set aside.
Carefully butterfly each chicken breast and season with salt and peppe
In the center of each chicken breast, add 1 portion of goat cheese mix
ture and roll chicken breast around the cheese mixture.
Add olive oil to an ovenproof, hot pan. Place each chicken breast, sea
m side down (to help keep it closed) in pan. Sear on either side.
Place in oven and bake until internal temperature reaches 160°F, a
bout 10 minutes.
Remove from oven and wait 5 minutes before serving.

Nutritional Information

Calories: 222, Total Fat: 22.8g, Saturated Fat: 3.3g, Sodium: 359mg, C
arbohydrates: 2.6g, Dietary Fiber: 0.5g, Protein: 30.9g


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