Chicken Breasts Stuffed with Artichokes, Lemon, and Goat Cheese

  • 3sacharm Posted: 11/23/08
    Worthy of a Special Occasion

    I loved this recipe, but my picky husband wasn't thrilled. This is good for any night and easy to make.

  • archaicstairs Posted: 09/29/09
    Worthy of a Special Occasion

    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.

  • KristieS Posted: 01/09/11
    Worthy of a Special Occasion

    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.

  • boit70 Posted: 09/17/09
    Worthy of a Special Occasion

    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.

  • PQ51003 Posted: 08/30/09
    Worthy of a Special Occasion

    A really great recipe, my husband loves this dish! I made a few changes to moisten (and dress up) a bit. After breasts were rolled, I dredged lightly in egg, and a flour/breadcrumb/parsley mixture, then sautéed as directed. While this does moisten, it also adds a few more calories. I also made a lemon picatta type sauce using shallots, chicken stock white wine and lemon juice. Drizzle over the stuffed breasts, perfect.

  • kewsey407 Posted: 01/09/10
    Worthy of a Special Occasion

    I've made this twice now and plan to make it again. Great flavor combination.

  • LadyAlethea Posted: 02/08/12
    Worthy of a Special Occasion

    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!

  • LaurenAllison15 Posted: 09/18/12
    Worthy of a Special Occasion

    This recipe was outstanding !! I made it for my boyfriend and he absolutely loved it. I followed the recipe as is and it was cheap and so easy!


More From Cooking Light