This is one of my favorite chicken recipes. It looks complicated, but trust me, it’s really not.
Even though goat cheese can be a little pricey, this main dish makes 4 servings using just two chicken breasts — therefore, this really is an inexpensive entree. It’s also low in calories and carbs, it’s fancy enough for company, and it’s very filling, yet light enough for a summertime meal when I really don’t feel like eating something heavy like roast beef or a casserole.
Most importantly, it’s delicious.
I hope you’ll try it.
Oh, and if you cook for two adults like we normally do, you can easily freeze half the recipe and serve it again later.
CHICKEN BREASTS STUFFED WITH ARTICHOKES, LEMON, AND GOAT CHEESE
2 1/2 tablespoons Italian-seasoned breadcrumbs
2 teaspoons lemon zest (I almost always use fresh lemon zest.)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 (3 ounce) package plain or herbed goat cheese, softened (I usually prepare this dish with plain.)
4 skinless, boneless chicken breast halves (i.e. two large chicken breasts cut in half lengthwise)
1. Preheat the oven to 375 degrees.
2. Combine the first 6 ingredients.
3. Place each chicken breast half between heavy-duty plastic wrap and using a meat mallet or rolling pin, pound them gently to about a 1/4 inch thickness.
4. Top each breast half with 2 tablespoons of the cheese mixture. Roll them up and secure them with wooden toothpicks.
5. At this point, package and freeze two of the chicken breasts to prepare later if you like.
5. Coat a large cast-iron or non-stick skillet with cooking spray and heat over medium-high heat.
6. Sear the chicken for about 3 minutes on each side or until golden brown.
7. Place chicken into the oven and bake for about 15 minutes or until the chicken is done.
D-e-l-i-z-i-o-s-o!!
I am hungry right now…and have to sit here in the Office until 5. But it’s a brilliant idea for tonights supper.
May I use Mozarelle instead of Goat cheese??
Best wishes from Germany,
Jasmin
Jasmin, I’ve never tried it with mozzarella. Give it a try and let me know what you think?
Did you use mozz instead of goat cheese? I’d love to know! Sounds yummy!
This was delicious! A big hit. I did add a a lemony sauce and served it on top if rice. I had some leftover filling and served it instead of meat on eggs benedict. It was a big hit too.
Awesome! I’m so pleased that you liked it. I haven’t had this dish in quite a while — you’ve motivated me to make it again!
I just froze 4 of them. Do I bake them frozen?
I apologize for the delay in responding, Anne! I have never cooked them when frozen — I’ve always thawed them first. Please let me know how they turned out!