I always thought stuffed food looked like way too much work. This recipe changed my mind. It’s great for impressing your friends at a dinner party.
3 oz goat cheese
3 oil-packed sun-dried tomatoes, minced
2 scallions, sliced
2 T fresh basil, chopped (if you can’t find fresh basil, substitute a little pesto – don’t use dried)
1/4 C fine bread crumbs
4 boneless chicken breasts, about a quarter pound each
4 t mayonnaise (reduced calorie is OK)
4 C spinach, cleaned and dried
2 T Italian dressing
Preheat oven to 425 F. Spray a baking pan with some nonstick spray.
In a small bowl, mix the cheese, tomatoes, scallions, and basil to form a paste. Put the bread crumbs on a plate.
Cut a pocket in the side of each piece of chicken and put the filling inside, dividing it evenly among the pieces. Press the pocket closed and then brush the top side of the chicken with a teaspoon of mayonnaise. Dip this top side of the chicken into the bread crumbs and then place it, crumb side up, on the baking pan.
Bake for about 25 minutes, until the chicken is cooked through and golden.
While the chicken bakes, toss the spinach with the dressing. Arrange it on 4 plates, then place one chicken breast on top of the salad on each plate.