Chicken Breasts Stuffed with Artichokes, Lemon, and Goat Cheese

Chicken Breasts Stuffed with Artichokes, Lemon, and Goat Cheese
Photo by Oxmoor House

Ingredients

  • 2 ½ tablespoons Italian-seasoned breadcrumbs
  • 1 (6-ounce) jar marinated artichoke hearts, drained and chopped
  • ¼ teaspoon freshly ground black pepper
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 (3-ounce) package herbed goat cheese, softened
  • ¼ teaspoon salt
  • 2 teaspoons grated lemon rind
  • + 1 more ingredients
    • Cooking spray

Preheat oven to 375°. Combine first 6 ingredients; stir well. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Top each breast half with 2 tablespoons cheese mixture; roll up jelly-roll fashion. Tuck in sid...

View full recipe at My Recipes

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