• ½ T Italian-seasoned breadcrumbs

  • 2 t grated lemon rind

  • ¼ t salt

  • ¼ t freshly ground black pepper

  • 1 (6-ounce) jar marinated artichoke hearts, drained and chopped

  • 1 (3-ounce) package herbed goat cheese, softened

  • 4 (6-ounce) skinless boneless chicken breast halves

  • Cooking spray

Chicken Breasts Stuffed with Artichokes, Lemon, and Goat Cheese

You can stuff the chicken breasts and chill up to 4 hours before cooking!


Combine first 6 ingredients; stir well.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ¼-inch thickness using a meat mallet or rolling pin. Top each breast half with 2 tablespoons cheese mixture; roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks.

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. Wrap the handle of pan with foil, and bake at 375F for 15 minutes or until chicken is done.