Chicken Breasts Stuffed with Artichokes, Lemon, and Goat Cheese

Photo: Oxmoor House

You can stuff the chicken breasts and chill up to 4 hours before cooking.

Yield: 4 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 234
  • Calories from fat: 30%
  • Fat: 7.8g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 33g
  • Carbohydrate: 7.2g
  • Fiber: 1.5g
  • Cholesterol: 78mg
  • Iron: 1.6mg
  • Sodium: 545mg
  • Calcium: 49mg

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

  1. Preheat oven to 375°.
  2. Combine first 6 ingredients; stir well.
  3. 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.
  4. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken Breasts Stuffed with Artichokes, Lemon, and Goat Cheese Recipe at a Glance
advertisement
  1. Enter at least one ingredient

What's for Dinner Tonight?

Dinner Tonight
Get a quick and healthy dinner recipe delivered to your inbox each weekday.
We Respect Your Privacy. Privacy Policy