Chicken Stuffed with Goat Cheese and Garlic

Chicken Stuffed with Goat Cheese and Garlic
Photo by Photography: Randy Mayor


  • 3 cups hot cooked fettuccine (about 6 ounces uncooked pasta)
  • 1 (25.5-ounce) jar fat-free Italian herb pasta sauce
  • 3 tablespoons thinly sliced fresh basil, divided
  • 4 ounces goat cheese, softened
  • 3 whole garlic cloves
  • 1 tablespoon minced garlic
  • 4 (6-ounce) skinless, boneless chicken breast halves

Combine goat cheese, 2 tablespoons basil, and minced garlic; set aside. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each half to a 1/4-inch thickness using a meat mallet or rolling pin. Divide the cheese mixture evenly among breast halves. Roll up jelly-r...

View full recipe at My Recipes


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