Chicken Stuffed With Goat Cheese And Garlic

• 4 ounces goat cheese, softened
• 3 tablespoons thinly sliced fresh basil, divided
• 1 tablespoon minced garlic
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1 (25.5-ounce) jar fat-free Italian herb pasta sauce
• 3 whole garlic cloves
• 3 cups hot cooked fettuccine (about 6 ounces uncooked pasta)

1. Combine goat cheese, 2 tablespoons basil, and minced garlic; set aside.
2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each half to a 1/4-inch thickness using a meat mallet or rolling pin. Divide the cheese mixture evenly among breast halves. Roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks.
3. Heat the pasta sauce and whole garlic cloves in a large skillet over medium heat; add chicken. Cover and cook 25 minutes or until chicken is done. Serve over pasta. Garnish with 1 tablespoon basil.

goat cheese, fresh basil, garlic, skinless, italian herb pasta sauce, garlic, hot cooked fettuccine

Taken from www.myrecipes.com/recipe/chicken-stuffed-with-goat-cheese-garlic (may not work)