Wow! I was excited about making this dish and it was better than I hoped. I added 2 cloves of garlic and 5 chopped sun-dried tomatoes (the kind you rehydrate, not the kind packed in oil) into the stuffing, and used 2 tsp fresh thyme instead of 1 tsp dried (didn't have herbs de provence). I used the same pan for the artichoke mixture, the chicken, and the sauce, and after I let the chicken sit while making the sauce I made sure to pour the accumulated juices back into the sauce to finish it. I used an herbed goat cheese which was amazing, but the sauce made the dish... ended up eating the extra out of the pan with a spoon! Will definitely make again... a dish to impress!
Stuffed Chicken Breasts with Artichoke Hearts and Goat Cheese
AnnaBellaBoom Posted: 09/08/10
aaucoin Posted: 01/12/09
I found this recipe technically difficult - or maybe I'm just not that great of a cook - but I found it really hard to get the stuffing into the chicken breast. The chicken breast was so slippery that I could barely make a decent 'pocket' in the thickest part of the meat - and I'd accidentally poke holes on the side, allowing the stuffing to ooze out when cooking. I also got frustrated with the stuffing because it was so messy! I think it might have been better if I used a bag with a corner cut out to squeeze the stuffing into the chicken, or maybe even a syrine would have been helpful. The recipe took longer than I thought due to a) taking so long to make a pocket and stuff the chickens (I think it would be better to pound the chicken with a mallet and then ROLL the chicken around the stuffing) and b) the chicken breast was so big/thick that it took longer than 6 minutes on each side to cook (maybe cooking time will be shorter if baked). Even with all the extra time I spent - the flavors were really really good! It definitely tastes rich due to the goat cheese. I added sundried tomatoes and garlic to it. Also a good bit of red pepper flakes to the stuffing. I also used canned artichoke hearts instead of frozen. I was very liberal with the seasonings (and even seasoned again after it was done because I like my foods on the salty side). I didn't really measure any of the stuffing ingredients cause I made enough for 6 chicken breasts instead of 4. The sundried tomatoes definitely added a nice flavor to it, and without it, it would have felt like there was something missing. The red pepper flakes gave a nice kick to it. I think the next time I make this it will be easier because I will know what to expect and be more prepared. I served it with a side of uncut green beans/yellow wax beans and carrots.
khorton Posted: 09/05/09
I absolutely loved this dish, but don't get to repeat it much, as my boyfriend doesn't like goat cheese.
CindySantiago Posted: 12/28/10
This is the best chicken recipe I've ever made! Outstanding! I had to cook the chicken a little longer than 6 minutes on each side but other than that I followed the recipe exactly! I served it with roasted yukon gold potatoes with shallots and steamed spinach. Both my grown kids loved this as well! I will be making this again and again!
Roughleyme Posted: 12/13/10
This dish was fantastic! I'm so excited to have found a dish that is easy, light and flavorful that I can make for guests or an easy weeknight meal. I followed the recipe to a T except I used Alouette Light Herb cheese instead of goat cheese and pounded the chicken and rolled them instead of cutting a slit. I served with mashed potatoes and steamed green beans. P.S. I didn't double the sauce but did use slightly more than a cup of broth and it was the perfect pan sauce. It lasted for all the chicken and leftovers.
MeghanRyan Posted: 08/18/11
overall a good recipe. served it over sauteed, wilted spinach.
Onecentinvegas Posted: 10/28/12
This chicken is drop dead delicious! Made it to the recipe but took the suggestion of another reviewer and finished, covered, in the oven. Pounded the chicken breasts and rolled up the filling jelly roll style (you can get more in there that way.) YUM!!!!!! Easy to make and very, very good. Served with a simple dinner salad and some pecan rice. DEFINITELY will make this again!
sonoma1 Posted: 10/21/12
Excellent. Made minor adjustments. Used Feta instead of goat cheese. Cooked the chicken partially, removed and put into baking dish. Made the sauce and then added to the chicken and finished cooking in the oven. So good.