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Chicken Breasts Stuffed with Artichoke, Lemon, and Goat Cheese
I'm often tempted to order stuffed chicken breast when I go to a restaurant because it sounds so good...but I usually opt for something more exotic like seafood or quail. So I decided to try making a great stuffed chicken breast at home. I succeeded! You will definitely enjoy these if you like the basic ingredients. The artichoke, lemon and goat cheese add wonderful rich flavors to the chicken without over powering it. Easy enough to make for the family but pretty and tasty enough to serve to guests. Ingredients
- 2 1/2 Tbsp Italian seasoned bread crumbs
- 2 tsp grated lemon rind
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 (6oz) jar marinated artichoke hearts, drained and chopped
- 1 (3oz) package herbed goat cheese
- 4 (6oz) skinless, boneless chicken breast halves
Directions
- Preheat oven to 375F
- Combine first 6 ingredients and stir.
- Place each chicken breast half between 2 sheets of heavy duty plastic wrap and pound to 1/4 thick using a meat mallet or rolling pin. Top each piece with 2 Tbsp of the cheese mixture and roll up like a jelly roll. Tuck in the sides and secure each with wooden tooth picks (two per).
- Heat a large, non-stick skillet coated with cooking spray or olive oil over medium high. Add chicken to pan and cook 3 minutes on each side till browned. Wrap handle in foil and bake at 375F for 15 minutes until chicken is done.
- Note: the chicken I bought was bigger than 6oz per half breast...almost half again as large. I still rolled up each breast, and served a full breast to the big eaters and cut them in half for the smaller eaters (including me).
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I really loved this dish! It was good enough that I sliced it up the next day, had it in a sandwich, and fell in love with it again! It's not too exotic...just really tasty.
Very nice recipe, Nancy! Thank you.
Delicious and a perfect dish for any occasion! Thanks for this jewel of a recipe.
p.s. great wine
Really nice.
Would love to try this!
Delicious dish, loved it! Just made this chicken last night along with John's suggested Quinoa recipe and it was wonderful. Thanks! ~ Lindsay
I had a chance to try a version of your very fine recipe.
I had to however find some alternatives to adapt the ingredients I had on hand.
These are the changes I made:
. used chicken thighs instead of breast
. used regular canned artichokes
. added a touch of balsamic
. used feta cheese
All this turned out absolutely delicious!
Thank you for the inspiration,
Claudia
I made this recipe for my husband and we both really liked it. I will be making this recipe again. This would be a good one to serve to company.
The last time I made this recipe I had leftovers so I chopped the chicken up and threw it into pesto pasta and it was great!
This was very easy to make and extremely tasty!
I made this last night and loved the flavors. My problem was the way it looked. Mine did not stay together ver well at all. I'm trying to think of how to make this into more of a casserole dish. I will give it a try next time this way.
I like the way you incorporate the acidity and brightness of the lemon and artichokes. I think it helps to cut the rich tanginess of the goat cheese. Thanks for the share.
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