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5 from 1 vote

Stuffed Chicken Breast Recipe with Goat Cheese, Sun-Dried Tomatoes & Spinach

From the kitchen of Cookin Canuck. www.cookincanuck.com
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Entrees
Cuisine: American
Keyword: Poultry Recipes
Servings: 4 Servings
Calories: 216.7kcal


The Filling:

  • 1/2 cup goat cheese softened
  • 1/4 cup sun-dried tomatoes not packed in oil, chopped
  • 1 1/2 cups packed fresh spinach leaves, thinly sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

The Chicken:


The Filling:

  • Preheat oven to 375 degrees F.
  • In a medium bowl, combine the goat cheese, sun-dried tomatoes, spinach, salt and pepper. Combine by pressing down on the mixture with the back of a fork several times.

The Chicken:

  • Insert a knife into the thickest part of each chicken breast and cut a pocket 2 to 3 inches long.
  • Stuff each chicken breast with ¼ of the filling.
  • Rub the chicken breasts with the olive oil and season with salt and pepper.
  • Heat a large nonstick, ovenproof skillet over medium-high heat. Add the chicken breasts and cook until golden brown, about 3 minutes per side.
  • Place the skillet in the oven and bake until the chicken is just cooked through, 10 to 12 minutes.
  • Remove the chicken from the pan and let it rest for 10 minutes. Slice and serve.


WW (Old Points) 6 / WW (Points+) 6


Serving: 1Stuffed Breast | Calories: 216.7kcal | Carbohydrates: 2g | Protein: 32.2g | Fat: 9.5g | Saturated Fat: 3.2g | Cholesterol: 87.8mg | Sodium: 730.8mg | Potassium: 66.6mg | Fiber: 0.5g | Sugar: 1g