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Artichoke, Lemon and Goat Cheese Stuffed Chicken


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I tried not to delay in posting this recipe.  If you're willing to put the time and effort into it, this meal will not fail to please.  I couldn't believe the amount of flavor (and the way the ingredients complimented each other) in the filling.  Seriously amazing.  I found myself feeling like it was a meal I ordered at a restaurant.  Brendan couldn't stop raving and happily cleaned his plate.  I served it with baked sweet potatoes and rice pilaf but really any side dishes would do... nothing could steal the spotlight from this outstanding main dish!

Chicken Breasts stuffed with 
Artichokes, Lemon and Goat Cheese

2 1/2 tablespoons Italian seasoned breadcrumbs
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 (6-ounce) jar marinated artichoke hearts, drained and chopped
1 (3-ounce) package herbed goat cheese, softened
4 small (6-ounce) boneless skinless chicken breasts

Preheat oven to 375.

Combine first 6 ingredients; stir well.

Pound each chicken breast to 1/4-inch thickness using a meat mallet or rolling pin.  Divide filling evenly among breasts.  Roll up, tuck in sides and secure with toothpicks.

Heat a large oven-proof skillet coated with cooking spray over medium-high heat.  Add chicken to pan and brown on all sides. Cover handle of pan with foil and bake at 375 for 15 minutes or until chicken is done.  Yield: 4 servings

*courtesy of Cooking Light*
Cal: 234, Fat: 7.8g (sat 3.5g), Protein: 33g, Carb: 7.2g, Fiber: 1.5g, Chol: 78mg  


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