Gaot Cheese and Sun Dried Tomato Stuffed Chicken Breasts Recipe

Looking for an easy Gaot cheese and sun dried tomato stuffed chicken breasts recipe? Learn how to make Gaot cheese and sun dried tomato stuffed chicken breasts using healthy ingredients.


Submitted by sarahlita99

Makes 8 servings



from the "You don't have to be a diabetic to love this cookbook" cookbook

Recipe Ingredients for Gaot cheese and sun dried tomato stuffed chicken breasts

16 oz chicken
1 oz sun dried tomato
1 oz basil
3 oz goat cheese

Recipe Directions for Gaot cheese and sun dried tomato stuffed chicken breasts

  1. cut 4 boneless skinless breast in half , hammer between plastic sheets to tenderize until about 1/4 inch thick

  2. mix goat cheese, finely chopped sundried tomatos, choped basil in a bowl

  3. take one piece of plastic wrap, place one piece of chicken on the plastic sheet spoon 1/8 of mixture onto wider end of chicken breast and then roll up the chicken breast, wrap chicken in plastic like a piece of candy with twisted ends

  4. repeat with all pieces and refrigerate overnight

  5. bring 2 quarts of water to a rolling simmer add chicken still wraped in plastic and cook for 15 minutes, remove chicken from plastic and slice diagonally into rounds

Categories

Main Dish

Nutrition Facts
Serving Size 74.4g
Amount Per Serving
Calories
144
Calories from Fat
50
% Daily Value*
Total Fat
5.6g
9%
Saturated Fat
3.1g
16%
Trans Fat
0.0g
Cholesterol
55mg
18%
Sodium
147mg
6%
Potassium
243mg
7%
Total Carbohydrates
2.3g
1%
Dietary Fiber
0.5g
2%
Sugars
1.6g
Protein
20.3g
Vitamin A 8% Vitamin C 3%
Calcium 11% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in niacin
  • High in phosphorus
  • High in selenium
  •   Bad points
  • High in saturated fat
  • High in cholesterol
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