Goat Cheese-Stuffed Chicken with Tomato-Basil Sauce
Type: Main, Entree
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Ingredients
  • 2 oz goat cheese, softened
  • ½ cup chopped fresh basil
  • ½ teaspoon black pepper
  • 4 (4 oz) skinless, boneless chicken breast halves
  • ½ teaspoon salt
  • 8 large fresh basil leaves
  • 6 oz whole wheat capellini (angel hair) pasta
  • 1 (16 oz) jar tomato basil pasta sauce
  • ¼ cup freshly grated Parmesan cheese
Instructions
  1. Stir together cheese, chopped basil and pepper; set aside.
  2. Place chicken between two sheets of heavy-duty plastic wrap; flatten to ¼-inch thickness, using a meat mallet. Sprinkle chicken with salt; place 2 basil leaves and 2 tablespoons cheese mixture in center of each piece of chicken.
  3. Roll up, jellyroll fashion, starting with a short end; secure with wooden picks. Place rolls, seam side down, in a lightly greased 8-inch square pan. Bake at 350 degrees for 35 minutes; let stand 10 minutes. Cut into ½-inch thick slices.
  4. Cook pasta according to package directions; drain. Toss pasta with half of Tomato-Basil sauce. Serve chicken over pasta, and top with remaining sauce. Sprinkle with Parmesan cheese and serve.
Notes
Makes 4 servings Nutritional Information 460 calories, 12 grams fat, 100 mg cholesterol, 830 mg sodium, 41 grams carbohydrate, 6 grams fiber, 46 grams protein
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