You can stuff the chicken breasts and chill up to 4 hours before cooking.
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
How to Make It
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.
We loved this recipe! I didn't have any issues with mess or too many pans at all... The filling was creamy and tangy and perfect. I dredged the stuffed chicken breasts with an egg wash and panko bread crumbs before I browned them, then while they were baking, I deglazed the pan with white wine, lemon juice, garlic and salt to make a sauce for the breasts and the tri-color orzo pasta I made for a side. I steamed some asparagus with a little white wine and balsamic to round out a fresh, low-calorie, low-fat dinner. This will DEFINITELY be something we make again and again!
I used about 1/3 cup of feta cheese and 2 wedges of laughing cow herb cheese. I don't like goat cheese. It was a pain to pound the chicken and roll up the stuffing. I felt like it was more folded over, but it still looked nice. I just used about 4 toothpicks to hold each one together. I let it sit in the fridge for about 2 hours before cooking it. I ended up adding a light coating of breadcrumbs to the outside and added a few teaspoons of olive oil to the skillet. It cooked nicely. My husband felt like it was too much lemon, but I didn't think so. I would make this again, but it's a lot of work - this is not a weeknight meal. I served it with rice and salad.
Great recipe- served it with a modified version of the bulgur pilaf suggested to go with it. I like the idea of expediting by using thin cut chicken breasts, since pounding the chicken breasts took the most time.
Very good. My mom thought it could be better with a light sauce. I plan to prep them ahead next time and let them sit in the fridge a while in order to clean the kitchen before cooking. rolling them up is kinda messy. Very tasty though.