Wednesday, January 12, 2011

What's Better Than Bacon & Goat Cheese?

Honestly. Who doesn't love bacon and goat cheese? Separate, they are amazing but together. . .YUM. I decided to make Cooking Light's Bacon and Goat Cheese Chicken last night. Though the name sounds indulgent, it was actually super light and just look at those nutrition facts at the bottom! Roasted some veggies and dinner was DONE.

Yield: 4 servings


  • 2 tablespoons sliced green onions
  • 3 ounces goat cheese
  • 1 slice bacon, cooked and crumbled (I used turkey bacon)
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil


Preheat oven to 350°. Combine green onions, goat cheese, and bacon. Cut a 1-inch-wide slit into the thick end of chicken breast halves, and carefully cut down to center of chicken to form a pocket. Divide cheese mixture evenly among pockets. Secure with wooden picks. Sprinkle chicken with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add canola oil. Add chicken to pan; sautĂ© 4 minutes. Turn chicken over. Bake at 350° for 12 minutes; let stand 5 minutes.

Nutritional Information

Calories: 283 Fat: 12.8g (sat 4.8g, mono 0.0g, poly 0.0g)



No comments:

Post a Comment