Chicken Breasts Stuffed with Artichokes, Lemon and Goat Cheese

Chicken Breasts Stuffed with Artichokes, Lemon and Goat Cheese


  • 2 1/2 tablespoons Italian-seasoned breadcrumbs

  • 2 teaspoons grated lemon rind

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

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

  • 1 3-ounce package herb goat cheese

  • 4 6-ounce skinless, boneless chicken breast halves

  • Cooking spray or olive oil


1. Preheat oven to 375º.

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 using a meat mallet or rolling pin. Top each breast half with 2 tablespoons cheese mixture; roll up jelly-roll fashion. Tuck in sides, and secure each roll with wooden picks.

4. Heat a large nonstick skillet coated with cooking spray or olive oil over medium-high heat. Add chicken to pan, and cook for 3 minutes on each side or until browned. Wrap handle of pan with foil, and bake for 15 minutes or until chicken is done.

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