Artichoke and Goat Cheese-Stuffed Chicken

Artichoke and Goat Cheese-Stuffed Chicken
Photo by Randy Mayor


  • 6 cups mixed baby greens
  • ½ cup (2 ounces) crumbled goat cheese
  • 1/8 teaspoon salt
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • ¼ teaspoon freshly ground black pepper, divided
  • 3 quarts water
  • ½ cup Italian-seasoned breadcrumbs
  • + 5 more ingredients
    • 6 canned artichoke hearts, rinsed, drained, and chopped
    • 1 red bell pepper, bottled, roasted, rinsed, drained, and chopped
    • ¼ cup chopped fresh basil
    • 1 ½ tablespoons fresh lemon juice
    • 1 ½ teaspoons extravirgin olive oil

Combine first 5 ingredients in a medium bowl; stir until well blended. Slice each breast half lengthwise, cutting to, but not through, other side. Open halves, laying breast flat. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet o...

View full recipe at My Recipes


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