1/4 cup Panko (Japanese breadcrumbs)
2 Tablespoons chopped fresh mint
2 Tablespoons chopped fresh flat-leaf parsley
1 (4 ounce) package goat cheese
4 (6 ounces) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
4 teaspoons olive oil, divided
1/4 teaspoon crushed red pepper
1 (10 ounce) package fresh spinach
Lemon wedges (optional)

Prheat broiler to high. Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 Tablespoons cheese mixture into each pocket; close opening wiht a wooden pick. Sprinkle chicken with 1/4 teaspoon salt.

Heat large nonstick skillet over medium-high heat; add 1 Tablespoon olive oil to pan. Add chicken to pan, and cook for 2 minutes on 1 side or until browned. Arrange chicken on a baking sheet (browned side up); broil for 8 minutes or until done.

Heat skillet over medium-high heat. Add remaining 1 teaspoon oil, red pepper, and spinach; cook for 2 minutes or until spinach wilts. Stir remaining 1/4 teaspoon salt.

Serves 4 (serving size: 1 chicken breast half and about 1/2 cup spinach).
Calories 348, Fat 12.9g (sat 5.4g, mono 5.2g, poly 1.3g), Protein 46.8g, Carb 10.7g, Fiber 3.7g, Chol 112mg, Iron 4.2mg, Sodium 579mg, Calc 114mg

Red Pepper Couscous

Cook 1 cup couscous according to package directions. Heat 2 teaspoons olive oil in a skillet ove medium-high heat. Add 1/2 cup chopped onion, 1/2 cup chopped red bell pepper, and 1/4 teaspoon salt; saute 7 minutes. Toss with couscous.

Serves 4
Calories 197, Fat 2.6g (sat 0.4g), Sodium 15.3mg

Cooking Light, April 2011, Page 80