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Stuffed Chicken Breasts with Arugula, Sun dried Tomatoes & Goat Cheese

4 servings
Dinner

Characteristics

Gluten Free No Added Sugars

Nutritional Facts Per Serving

398
Calories
51.6 g
Protein
7.9 g
Carbs
1.9 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 398
  • Fat 17.5 g 27 %
    • Saturated   5.7 g
    • + Trans 0.2 g 6 %
  • Cholesterol 128 mg
  • Sodium   277 mg 12 %
  • Carbohydrate 7.9 g 3 %
    • Fibre   1.9 g 8 %
    • Sugars   5.2 g
  • Protein 51.6 g
    • Vitamin A 14 %
    • Vitamin C 53 %
    • Calcium 7 %
    • Iron 16 %

Method

  1. With a sharp knife, cut a deep horizontal slit through thickest portion of each chicken breast, without cutting all the way through.
  2. Open the chicken breasts up where you cut them. Sprinkle or rub the insides of each breast with garlic and season with salt and pepper.
  3. Now divide and stuff each breast with sun-dried tomatoes, arugula and goat cheese. Press each chicken breast back together to help hold the filling inside.
  4. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  5. Heat the oil in a large skillet set over medium-high. Carefully sear each breast until light golden, about 2 minutes per side. Set chicken on the baking sheet. Now bake the chicken 20 minutes, or until cooked through.

Note: Sun-dried tomatoes are sold in our pickle aisle. 1 (210 mL) jar should yield the amount needed for this recipe.


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