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Chicken Breasts Stuffed with Artichokes, Lemon, and Goat Cheese
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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!
INGREDIENTS:
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
INSTRUCTIONS:
- Preheat oven to 375.
- Combine first 6 ingredients; stir well.
- 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.
- Top each breast half with 2 T. cheese mixture; roll up jelly roll style. 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; cook 3 min on each side or until browned.
- Wrap the handle of pan with foil and bake at 375 for 15 min or until chicken is done.
NUTRITIONAL INFO:
Healthy Units: 7 per serving
Cal=234; Fat=7.8g; Fiber=1.5g
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