Stuffed Chicken Breasts with Goat Cheese, Sun-Dried Tomatoes & Spinach

The Filling
½ cup goat cheese, softened
¼ cup sun-dried tomatoes, chopped
1 ½ cups (packed) fresh spinach leaves, thinly sliced
¼ tsp salt
¼ tsp pepper

The Chicken
4 boneless, skinless chicken breasts (5 oz. each)
2 tsp olive oil
½ tsp salt
½ tsp ground pepper

? Preheat oven to 375 degrees F.
? In a medium bowl, combine the goat cheese, sun-dried tomatoes, spinach, salt and pepper. Combine by pressing down on the mixture with the back of a fork several times.
? Insert a knife into the thickest part of each chicken breast and cut a pocket 2 to 3 inches long.
? Stuff each chicken breast with ¼ of the filling.
? Rub the chicken breasts with the olive oil and season with salt and pepper.
? Heat a large non-stick, ovenproof skillet over medium-high heat. Add the chicken breasts and cook until golden brown, about 3 minutes per side.
? Place the skillet in the oven and bake until the chicken is just cooked through, 10 to 12 minutes.
? Remove the chicken from the pan and let it rest for 10 minutes. Slice and serve.
? If you like, serve an herb yogurt sauce alongside the chicken. Just chop up some fresh herbs, such as basil, and stir them into some plain Greek yogurt, along with a squeeze of lemon juice.

Makes 4 servings; count each serving as 4 proteins.

From the kitchen of Cookin Canuck - www.cookincanuck.com, thanks to E.C. for bringing this recipe in to us!