Chicken Breasts Stuffed with Artichokes, Lemon, and Goat Cheese

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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!

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!

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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.

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

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.

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.

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.