Chicken Breasts Stuffed With Artichoke |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Cooking Light. April 2003. Ingredients:
2 1/2 tablespoons italian seasoned breadcrumbs |
2 teaspoons grated lemon rind |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 (6 ounce) jar marinated artichoke hearts, drained and chopped |
1 (3 ounce) package herbed goat cheese, softened |
4 (6 ounce) boneless skinless chicken breast halves |
cooking spray |
Directions:
1. Preheat oven to 375°.
2. Combine first 6 ingredients; stir well.
3. 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.
4. Top each breast half with 2 tablespoons cheese mixture; roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks.
5. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan, and cook 3 minutes on each side or until browned.
6. Wrap the handle of pan with foil, and bake at 375° for 15 minutes or until chicken is done.
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