An elegant, herb-filled chicken at just 243 calories. Goat’s cheese, basil, and sun-dried tomato stuffed inside tender chicken breast.
This Chicken Stuffed with Goat’s Cheese looks and tastes like something you would order at a nice restaurant, yet it comes together with just a handful of ingredients and 45 minutes in the oven. Each breast is filled with crumbled goat’s cheese, fresh basil, and a touch of sun-dried tomato, then rolled, fastened, and baked in white wine until perfectly cooked. At 243 calories and 4 WW Classic Points per serving, it is one of the most satisfying ways to eat well on fewer calories.
Recipe Info
Serves: 4 | Prep Time: 15 minutes | Cook Time: 45 minutes | Calories per serving: ~243
Nutrition per Serving (Estimated)
Protein: 33g | Fat: 9.5g | Carbohydrates: 3g | Fiber: 0.3g
WW Classic Points: Approximately 4 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 60g / 2.5oz soft goat’s cheese, crumbled
- 20g / 0.75oz fresh basil leaves, finely chopped
- 1 tablespoon sun-dried tomatoes in olive oil, drained and finely chopped
- 1 small onion, peeled and finely chopped
- 1/2 teaspoon dried oregano, or 1.5 teaspoons fresh oregano, finely chopped
- 1/2 teaspoon salt
- 4 skinless chicken breast fillets
- 60ml / 2 fl oz dry white wine
Instructions
- Preheat and prepare the dish. Heat the oven to 180C / 350F / Gas Mark 4. Lightly oil a glass baking dish large enough to hold the rolled chicken breasts without touching.
- Make the filling. In a small bowl, combine the crumbled goat’s cheese, chopped basil, sun-dried tomatoes, onion, oregano, and salt. Mix well until evenly combined.
- Pound and fill the chicken. Place each chicken breast between two sheets of plastic wrap and pound gently with a rolling pin or meat mallet until flattened to an even thickness of about 1cm / 0.5 inch. Spread the filling evenly over each breast.
- Roll and secure. Roll each breast up tightly and secure with cocktail sticks or kitchen twine to hold the shape during baking.
- Bake. Arrange the rolled chicken breasts in the prepared baking dish, ensuring they do not touch. Pour the white wine over the chicken. Bake for 45 minutes until cooked through and the juices run clear when pierced.
- Rest and serve. Remove the cocktail sticks before serving. Allow to rest for 5 minutes, then slice on the diagonal to reveal the filling.
Serving Suggestions
- Slice on the diagonal and serve over a bed of wilted spinach or arugula
- Pair with roasted cherry tomatoes and a drizzle of the pan juices
- Serve alongside a small portion of whole-wheat couscous or quinoa
- A simple green salad with lemon dressing keeps the plate light and balanced
- Steamed asparagus or broccolini alongside makes for an elegant dinner presentation
Tips and Variations
- Pound the chicken to an even thickness so it rolls cleanly and cooks evenly throughout.
- Use sun-dried tomatoes packed in olive oil for the best flavor. Pat them dry before chopping to avoid excess oil in the filling.
- Feta cheese works beautifully as a substitute for goat’s cheese and gives a slightly saltier, firmer filling.
- Fresh basil is strongly preferred here. If unavailable, use a combination of fresh parsley and a pinch of dried basil.
- The pan juices from the baking dish make a simple, flavorful sauce. Spoon them over the sliced chicken just before serving.
Why This Recipe Works
Stuffing the chicken breast rather than topping it means every bite delivers the full flavor of the goat’s cheese, basil, and sun-dried tomato filling, not just the ones near the top. Baking in white wine keeps the chicken moist throughout the cooking time and creates a light, fragrant sauce in the dish with no extra effort. Goat’s cheese brings a tangy creaminess that feels indulgent at under 100 calories per serving of cheese, making this one of the smartest flavor-to-calorie trades in the kitchen.
Storage and Reheating
Store cooled chicken rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 170C / 325F oven covered with foil for 15 minutes until warmed through. Best enjoyed sliced; the filling holds well when reheated gently.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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