Chicken Breasts Stuffed with Artichokes, Lemon and Herbed Goat Cheese

1 1/2 tablespoons of Italian-seasoned breadcrumbs
1 teaspoon grated lemon rind
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 (6 ounce) jar of Marinated artichoke hearts, drained and chopped
1 3 ounce package of herbed goat cheese
2 (6 ounce) boneless, skinless chicken breast halves

Cooking Spray

Preheat the oven to 375 degrees.  Combine first 6 ingredients and stir well.  Place each half breast between 2 sheets of heavy duty plastic wrap or parchment paper and pound with a meat mallet.  Top each breast half with 2 tablespoons of the cheese mixture and roll up. Tuck in the sides and secure with wooden picks or skewers.

Heat a large non-stick skillet coated with cooking spray over medium-high heat.  Add chicken to the pan and cook for three minutes on each side or each side or until brown.  Wrap handle of pan with foil and bake at 375 for 15 minutes or until the chicken is done.  Yields 2 servings

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