More yummy chicken breasts

[pacific breeze]

Another good recipe from South Beach using some of my fave foods. I made this tonight and it was great with basmati and wild rice.

Ingredients
2 ounces soft goat cheese, cut into pieces
1 garlic clove, minced
4 (6-ounce) boneless, skinless chicken-breast halves
Salt and black pepper
1 bunch arugula (3 ounces), washed, trimmed, and coarsely chopped
1 tablespoon extra-virgin olive oil
3/4 cup reduced-sodium chicken broth

Instructions
1. Combine cheese and garlic in small cup. Trim excess fat from chicken; season with salt and pepper. Using a sharp knife, cut a horizontal slit through thickest portion of each breast to form a deep pocket. Stuff each pocket with an equal amount of cheese mixture and arugula. Press edges of chicken together to seal.

2. Heat oil in a large nonstick skillet over medium-high heat. Brown chicken, 4 minutes per side. Reduce heat to medium; add broth to pan. Cover and simmer, about 6 minutes, or until chicken is cooked through. Serve immediately, discarding any remaining broth.

Per serving:
209 calories
31 g protein
1 g carbohydrate
0 g fiber
8 g total fat
3 g saturated fat
75 mg cholesterol
246 mg sodium

[Algernon]

Is the soft goat cheese something that should be available at my grocery store?

[pacific breeze]

If it isn't, you could substitute gota feta, cow feta or sheep feta. Goat is best because it has the nicest flavour and is more low-cal, but any will do.