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Chicken Breasts with Creamy Goat Cheese Sauce |
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This has the taste and texture of a rich, cream-based sauce but without the fat and calories. Goat cheese is a lower fat cheese with intense flavor. Serve the chicken with Lemon Couscous with Cherry Tomatoes, Mint, Dill and Feta and some parsley or steamed broccoli. 1/4 cup goat cheese
2 Tbsp light cream cheese
2 Tbsp water
2 tsp olive oil
2 tsp freshly squeezed lemon juice
1/2 tsp crushed fresh garlic
| 4 large skinless boneless chicken breasts (about 1 1/2 lb)
1 large egg
2 Tbsp milk
1/2 cup dry seasoned breadcrumbs
2 tsp vegetable oil
3 Tbsp finely chopped fresh dill |
- Place the goat cheese, cream cheese, water, olive oil, juice and garlic in the bowl of a small food processor and purée until smooth. Stir in 2 Tbsp of the chopped dill.
- Working with one at a time, place the chicken breasts between sheets of waxed paper and pound to an even 1/2-inch thickness.
- Whisk the egg and milk together in a small bowl. Spread the breadcrumbs on a plate. Dip the chicken in the egg mixture, then coat with the crumb mixture.
- Spray a non-stick skillet with cooking oil, add the vegetable oil and place over high heat.
- Sauté the chicken breasts, turning once, for approximately 3 to 5 minutes, until browned on both sides and no longer pink in the center.
- Place on a serving platter and pour the goat cheese sauce over top. Garnish with the remaining 1 Tbsp chopped dill.
| Nutritional Analysis
per Serving | Calories | 34 | | Protein | 41 g | | Fat | 14 g | | Saturated Fat | 4.3 g | | Carbohydrates | 12 g | | Cholesterol | 156 mg | | Sodium | 20 mg | | Fiber | 1.1 g |
Prep Time: 15 minutes
Cook Time: 3 minutes
Make Ahead: Prepare the sauce a day in advance and refrigerate; bring to room temperature before serving. Flatten and bread the chicken ahead of time, wrap well and refrigerate. Add an extra 10 minutes to baking time if chilled. Serves 4 |
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