Stuffed chicken breasts are fast weeknight meals yet elegant enough for weekend company. Choose meat that’s thick to make it easy to form the pockets.

4 oz. soft goat cheese
1 tablespoon chopped fresh sage
1/2 teaspoon freshly ground pepper
4 boneless skinless chicken breast halves
1/2 teaspoon kosher (coarse) salt
1 tablespoon olive oil

1. Heat oven to 375°F. In small bowl, stir together cheese, sage and pepper.

2. With small sharp knife, cut pocket in each chicken breast, cutting almost to other side but not all the way through. Fill each breast with one-fourth of the cheese mixture; secure openings with toothpicks. Sprinkle chicken with salt.

3. Heat heavy large ovenproof skillet over medium-high heat until hot. Add oil; heat until hot. Add chicken; cook 5 minutes or until chicken is nicely browned. Turn chicken; place skillet in oven. Bake 8 to 12 minutes or until chicken is no longer pink in center. If desired, whisk together pan juices; pour over chicken.

4 servings

PER SERVING: 255 calories, 13.5 g total fat (5.5 g saturated fat), 32 g protein, .5 g carbohydrate, 85 mg cholesterol, 365 mg sodium, 0 g fiber