Chicken Breasts Stuffed with Artichokes, Lemon, and Goat Cheese

11 Reviews
ADD YOUR REVIEW
Photo: Oxmoor House
Yield
4 servings
By Katherine Cobbs
April 2003
RECIPE BY Cooking Light

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

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

Nutritional Information

  • Calories 234
  • Caloriesfromfat 30%
  • Fat 7.8g
  • Satfat 3.5g
  • Monofat 1.4g
  • Polyfat 0.5g
  • Protein 33g
  • Carbohydrate 7.2g
  • Fiber 1.5g
  • Cholesterol 78mg
  • Iron 1.6mg
  • Sodium 545mg
  • Calcium 49mg

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Combine first 6 ingredients; stir well.

Step 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.

Step 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.

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Ratings & Reviews

gkd1029's Review

kewsey407
April 22, 2014
N/A

LaurenAllison15's Review

LaurenAllison15
September 18, 2012
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!

LadyAlethea's Review

3sacharm
February 08, 2012
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!

spazeticredhead's Review

boit70
July 31, 2011
N/A

HelloMitra's Review

archaicstairs
June 08, 2011
N/A

KristieS's Review

gkd1029
January 09, 2011
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.

kewsey407's Review

LadyAlethea
January 09, 2010
I've made this twice now and plan to make it again. Great flavor combination.

archaicstairs's Review

KristieS
September 29, 2009
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.

boit70's Review

PQ51003
September 17, 2009
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's Review

HelloMitra
August 30, 2009
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.