An attorney writes about stuff she'd rather be doing: cooking, eating, wining, dining and traveling.

Tuesday, September 9, 2008

Artichoke-Goat Cheese Stuffed Chicken Breasts

Yummy AND healthy! What could be better?

Serves 4. Cut in half for 2 servings.

2.5 tbsp. breadcrumbs (not panko)
2 tsp. lemon zest
1/4 tsp. salt
1/4 tsp. ground black pepper
1 3 ounce log of herbed goat cheese (don't use the plain)
1 small jar of marinated artichoke hearts, drained and chopped
4 boneless, skinless chicken breasts, pounded to 1/4 inch thickness

Preheat oven to 375.

Combine first 6 ingredients in a small bowl.
Press 1/4 of the cheese mixture onto a chicken breast. Roll up, jelly roll style and secure with 2-3 wooden toothpicks.

Heat an ovenproof nonstick skillet sprayed with cooking spray over medium-high heat.

Brown chicken 2 minutes on each side, 4 minutes total. (They actually will NOT fall apart like you think they would).

Finish chicken in the oven for about 15 minutes. If you don't have an ovenproof skillet, transfer chicken breasts to a baking sheet. Enjoy!

**Roasted red potatoes quartered, drizzled with olive oil and sprinkled with sea salt, black pepper and fresh rosemary make a great side.

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