Ingredients for Chicken Breasts Stuffed With Artichokes Lemon And Goats Cheese
- Italian Seasoned Breadcrumbs
- Lemon Rind
- Salt
- Fresh Ground Black Pepper
- Marinated Artichoke Hearts
- Herbed Goat Cheese
- Boneless Skinless Chicken Breast Halves
- Cooking spray
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chicken Breasts Stuffed With Artichokes Lemon And Goats Cheese? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chicken Breasts Stuffed With Artichokes Lemon And Goats Cheese
- Preheat oven to 190°C / 375°F.
- In a medium bowl, combine 1 cup chopped artichoke hearts, 1/4 cup crumbled goat cheese, 2 tablespoons lemon juice, 1 tablespoon chopped fresh parsley, 1 tablespoon chopped fresh mint, and 1/4 teaspoon garlic powder. Mix well.
- Set aside the artichoke mixture.
- Place each chicken breast half (about 6 ounces each) between 2 sheets of heavy-duty plastic wrap. Using a rolling pin, gently pound each breast to 1/4-inch thickness. Be careful not to tear the meat.
- Spread 2 tablespoons of the artichoke mixture evenly over each flattened chicken breast.
- Tightly roll each chicken breast up like a jelly roll.
- Tuck in the sides and secure each roll with a wooden pick.
- Heat a large non-stick skillet coated with cooking spray over medium-high heat.
- Add the chicken rolls to the skillet and cook for 3 minutes per side, or until lightly browned.
- Wrap the handle of the skillet with foil to prevent burning. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
2g
Fat
5g
Carbs
2g
