Chicken Breasts Stuffed With Artichokes Lemon And Goat Cheese Food

ARTICHOKE-STUFFED CHICKEN BREASTS

Artichoke-Stuffed Chicken Breasts image

This is something I came up with one night. I love stuffed chicken breast, but I wanted something different. Serve this with vegetables of choice, warm bread and a nice tossed salad. You can leave the italian seasoning and red onion off the top, if you wish, but I thought it nice... just experimenting.

Provided by VickyJ

Categories Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 chicken breasts
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1/2 red onion, diced fine (reserve a little for garnish)
1 cup shredded mozzarella cheese, divided in half
1 tablespoon parmesan cheese
1 teaspoon garlic powder
1 teaspoon lemon-pepper seasoning
1 teaspoon dried basil
italian seasoning (to garnish)

Steps:

Preheat oven to 375°F.
Line sheet pan with aluminum foil and treat with nonstick cooking spray.
Slice chicken breast in half carefully and open up to a larger piece (butterfly).
Salt and pepper both sides.
Mix next 7 ingredients, reserving 1/2 cup mozz cheese for the topping.
Place 1 Tbsp of filling on each opened breast and fold over gently.
Bake for 30 min or until chicken is done. (this could vary due to the thickness of the chicken breast and your oven).
Take out and top each breast with 1 Tbsp of mozz cheese, a bit of reserved minced red onion and italian seasoning.
Put back in the oven for 5 min, or until cheese just starts to melt.

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