Chicken Breasts Stuffed with Artichokes, Lemon, and Goat Cheese

Chicken Breasts Stuffed with Artichokes, Lemon, and Goat Cheese Recipe
Photo: Oxmoor House
You can stuff the chicken breasts and chill up to 4 hours before cooking.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 234
Caloriesfromfat 30 %
Fat 7.8 g
Satfat 3.5 g
Monofat 1.4 g
Polyfat 0.5 g
Protein 33 g
Carbohydrate 7.2 g
Fiber 1.5 g
Cholesterol 78 mg
Iron 1.6 mg
Sodium 545 mg
Calcium 49 mg

Ingredients

2 1/2 tablespoons Italian-seasoned breadcrumbs
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (6-ounce) jar marinated artichoke hearts, drained and chopped
1 (3-ounce) package herbed goat cheese, softened
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray

Preparation

Preheat oven to 375°.

Combine first 6 ingredients; stir well.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Top each breast half with 2 tablespoons cheese mixture; roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan, and cook 3 minutes on each side or until browned. Wrap the handle of pan with foil, and bake at 375° for 15 minutes or until chicken is done.

Katherine Cobbs,

Cooking Light

April 2003
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