2 oz. soft goat cheese, cut into pieces
\n1 garlic clove, minced
\n4 (6-oz.) boneless, skinless chicken-breast halves
\nSalt and black pepper
\n1 bunch arugula (3 oz.), washed, trimmed, and coarsely chopped
\n1 T. extra-virgin olive oil
\n3\/4 C. reduced-sodium chicken broth<\/p>\n
Combine cheese and garlic in small cup. Trim excess fat from chicken; season with salt and pepper. Using a sharp knife, cut a horizontal slit through thickest portion of each breast to form a deep pocket. Stuff each pocket with an equal amount of cheese mixture and arugula. Press edges of chicken together to seal. Heat oil in a large nonstick skillet over medium-high heat. Brown chicken, 4 minutes per side. Reduce heat to medium; add broth to pan. Cover and simmer, about 6 minutes, or until chicken is cooked through. Serve immediately, discarding any remaining broth.<\/p>\n
Yield: 4 servings
\nCalories: 209
\nFat: 8g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 oz. soft goat cheese, cut into pieces 1 garlic clove, minced 4 (6-oz.) boneless, skinless chicken-breast halves Salt and black pepper 1 bunch arugula (3 oz.), washed, trimmed, and coarsely chopped 1 T. extra-virgin olive oil 3\/4 C. reduced-sodium chicken broth Combine cheese and garlic in small cup. Trim excess fat from chicken; season with salt and pepper. Using a sharp knife, cut a horizontal slit through thickest portion of each breast to form a deep pocket. Stuff each…<\/p>\n