Reader Recipe #2: Chicken w/ Goat Cheese & Arugula

This entry is brought to you by one of my dearest friends, Chimere. She has recently decided to take control of the foods that she consumes by eating healthier meals, cooked at home. After seeing this picture on Instagram, I had to have the recipe! I love almost anything stuffed (mainly Chicken and Salmon). If you are worried about the Goat Cheese, don't worry too much! It's packed with a few good health benefits, and it's low in calorie.

Now onto the fun stuff, the recipe:

Roasted Broccoli w/ Cherry Tomatoes
- 2 bunches broccoli, cut into 2 1/2-in florets
- 1 medium shallot, roughly chopped
- 1 pint cherry tomatoes, whole
- 3 cloves garlic, roughly chopped
- 1/2 teaspoon red pepper flakes
- 4 tablespoons olive oil
- Salt & freshly ground black pepper
- 1/3 cup grated Parmesan (optional)

Directions: Preheat oven to 450 degrees F. Add broccoli to a large bowl. Add the shallots, cherry tomatoes, garlic and red pepper flakes  with 4 tablespoons oil in large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes. Grate the Parmesan over the broccoli while its hot.

Chicken Breasts Stuffed w/ Goat Cheese & Arugula
- 2 ounces soft fresh goat cheese, cut into pieces
- 4 (6 ounce) boneless skinless chicken breast halves
- Salt & pepper
- 1 bunch arugula, washed, trimmed, and coarsely chopped (3 ounces)
- 1 tablespoon extra-virgin olive oil
- 3/4 cup reduced-sodium chicken broth

Directions: Combine cheese and garlic in a small cup. Trim excess fat from chicken; season with salt and pepper. Using a sharp knife, cut a horizontal slit through the 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.
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.

I cannot wait to try this recipe! If you remember the healthy eating plate, be sure to add a grain to your meal. A side of brown rice would be excellent!

Thank you Chimere for sharing your recipe! She is a huge part of this blog and the content you see in the "About" section. I cannot wait to customize a nutrition plan for her for the month of March, so that she can see and feel the affects of Food & Mood.

If you have a great tasting recipe that you'd like to share, please email me at jennifer@food-mood.org to be featured on the blog.

Enjoy!

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