Chicken Breasts, Stuffed With Artichokes, Lemon and Goat Cheese

By arthurlemay

Ingredients

• 2 1/2 tablespoons bread crumbs
• 2 teaspoons grated lemon rind
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 jar (6 oz.) marinated artichokes, drained and chopped
• 1 package (3 oz.) herbed goat cheese, softened
• 4 skinless, boneless chicken breast halves
• Cooking spray

Preparation

Step 1

Preheat oven to 375 degrees.

Combine bread crumbs, lemon rind, salt, pepper, artichoke hearts and goat cheese; stir well to incorporate.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Pound chicken to 1/4-inch thickness using a meat mallet. Top each breast half wit 2 tablespoons of the cheese mixture. Roll up jelly roll fashion. Tuck in sides; secure each roll with toothpicks.

Heat a large nonstick skillet coated with cooking spray over medium-heat. Add chicken to pan and cook 3 minutes to a side or until browned.

Wrap the handle of the skillet with foil and bake at 375 degrees for 15 minutes or until the chicken is done.