Options

Format:
Include:
PRINT
See more
Photo: Oxmoor House Photo by: Photo: Oxmoor House

Chicken Breasts Stuffed with Artichokes, Lemon, and Goat Cheese

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

Cooking Light APRIL 2003

  • Yield: 4 servings

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.

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
advertisement

Go to Full Version of

Chicken Breasts Stuffed with Artichokes, Lemon, and Goat Cheese Recipe

advertisement