Chicken Stuffed with Goat Cheese and Garlic

Chicken Stuffed with Goat Cheese and Garlic Photography: Randy Mayor; Styling: Melanie J. Clarke


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


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-roll fashion. Tuck in sides; secure each roll with wooden picks.

Heat the pasta sauce and whole garlic cloves in a large skillet over medium heat; add chicken. Cover and cook 25 minutes or until chicken is done. Serve over pasta. Garnish with 1 tablespoon basil.

    An Italian acquaintance suggested the garlic cloves simmer in store-bought marinara to add flavor.
  • Yield: 4 servings (serving size: 1 chicken roll, 3/4 cup pasta, and 1/2 cup sauce)

Nutritional Information

Calories per serving: 503
Caloriesfromfat per serving: 15%
Fat per serving: 8.3g
Saturated fat per serving: 4.7g
Monounsaturated fat per serving: 1.9g
Polyunsaturated fat per serving: 0.7g
Protein per serving: 57.2g
Carbohydrate per serving: 48.1g
Fiber per serving: 5.5g
Cholesterol per serving: 112mg
Iron per serving: 3.8mg
Sodium per serving: 785mg
Calcium per serving: 137mg

Good to Know

When choosing a pasta sauce, be wary of the amount of sodium, especially if you have hypertension. Lean chicken is a great source of vitamin B12, protein, and iron.