Chicken Breasts Stuffed with
Artichokes, Lemon, and Goat Cheese

Yield: 4 servings
Source: Cooking Light Magazine - March 2003
Comments: Great lemon flavor. Elegant and delicious! One of our all-time favorite Cooking Light recipes!


2 1/2 Tbsp Italian-seasoned bread crumbs
2 tsp grated lemon rind
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 (6 oz) jar marinated artichoke hearts, drained and chopped
1 (3 oz) package herbed goat cheese, softened
4 (6 oz) skinless, boneless chicken breast halves
cooking spray


  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 with a meat mallet or rolling pin.
  4. Top each breast half with 2 T. cheese mixture; roll up jelly roll style. 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; cook 3 min on each side or until browned.
  6. Wrap the handle of pan with foil and bake at 375 for 15 min or until chicken is done.


Healthy Units: 7 per serving
Cal=234; Fat=7.8g; Fiber=1.5g

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