Chicken Breasts Stuffed With Artichokes Lemon Goat Cheese Food

ARTICHOKE AND GOAT CHEESE STUFFED CHICKEN

Steps:

• Drain the artichokes in a colander over a bowl, reserving the liquid. Coarsely chop the artichoke hearts. In a medium bowl, combine the artichokes, cheese, 2 tablespoons chives, 1 teaspoon thyme, and 1 teaspoon lemon zest; stir well.
• Cut a horizontal slit in the thickest portion of each chicken breast half to form a pocket. Stuff about ¼ cup of the artichoke mixture into each pocket. Sprinkle the chicken with pepper.
• Heat 1 teaspoon of oil in a skillet over medium-high heat. Add 4 chicken breasts, and cook 6 minutes on each side or until the chicken is done. Remove the chicken from the skillet. Set aside; keep warm. Repeat the procedure with 1 teaspoon of oil and the remaining chicken breasts.
• Add the reserved artichoke liquid, ½ teaspoon thyme, and ½ teaspoon lemon zest to the skillet. In a small bowl, combine the cornstarch and lemon juice; stir well. Add to the skillet. Cover and simmer for 2 minutes or until thoroughly heated.
• Spoon the sauce over the chicken and top with 2 tablespoons of chives.

ARTICHOKE-STUFFED CHICKEN BREASTS

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.

CHICKEN BREASTS STUFFED WITH ARTICHOKES LEMON AND GOATS CHEESE

Steps:

• Preheat oven to 190*C/375*F .
• Combine the first six ingredients, mixing well. Set aside.
• Place each chicken breast half between 2 sheets of heavy duty plastic wrap and pound to ¼ inch thickness using the side of a rolling pin, being careful not to tear the meat.
• Top each breast half with 2 TBS of the cheese mixture; roll up jelly roll fashion.
• Tuck in the sides and secure each with a wooden pick.
• Heat a large non-stick skillet coated with cooking spray over medium high heat.
• Add the chicken to the pan, and cook for 3 minutes one each side or until browned.
• Wrap handle of the pan with foil and bake for 15 minutes, or until chicken is done.

CHICKEN BREASTS STUFFED WITH ARTICHOKES, LEMON, AND GOAT CHEESE

Steps:

• Preheat oven to 375 degrees.
• Combine the breadcrumbs, zest, salt, pepper, artichokes, and goat cheese in a small bowl.
• Butterfly each chicken breast. After doing so, sandwich the chicken breasts between two pieces of plastic wrap and pound with a meat mallet or rolling pin.
• Stuff each breast with the cheese mixture.
• Place chicken in a baking dish, and bake for 30 minutes, or until done.

ARTICHOKE-AND-GOAT CHEESE-STUFFED CHICKEN BREASTS

Steps:

• CALORIES 181(20% from fat); FAT 4.1g (sat 1.6g,mono 1.5g,poly 0.5g); PROTEIN 29g; CHOLESTEROL 72mg; CALCIUM 73mg; SODIUM 347mg; FIBER 0.1g; IRON 1.5mg; CARBOHYDRATE 6.7g

CHICKEN BREASTS STUFFED WITH ARTICHOKES, LEMON & GOAT CHEESE

Steps:

• 1. Preheat oven to 375 degrees 2. Combine first 6 ingredients; STIR well 3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; point to 1/4 inch thickness using a meat mallet or small heavy skillet 4. Top each breast half with 2 tablespoons cheese mixture, and roll up jelly roll fashion 5. Secure each roll with wooden picks 6. Heat a large nonstick skillet over medium-high heat. 7. Coat pan with cooking spray 8. Add chicken to pan 9. Cook 3 minutes on each side (OR until browned) 10. Wrap handle of pan with foil 11. Bake at 375 degrees for 15 minutes (or until done)