Spring Favorites

Chicken Breasts stuffed with Artichokes, Lemon & Goat Cheese

Ingredients

  • 2-1/2 Tbls. Italian seasoned bread crumbs
  • 2 t. grated lemon rind
  • 1/4 t. salt
  • 1/4 t. fresh ground black pepper
  • 6 oz. jar marinated artichoke hearts, drained & chopped
  • 3 oz. pkg. herbed goat cheese, softened (Mediterranean)
  • 4 (6 oz.) skinless, boneless chicken breast halves
  • 1 Tbls. olive oil
  • wooden toothpicks

Instructions

Combine bread crumbs, lemon rind, salt, pepper, artichoke hearts and goat cheese; stir well.

Place each chicken breast between sheets of waxed paper; pound to 1/4-inch thickness using a meat mallet or rolling pin.

Top each chicken breast with 2 tablespoons goat cheese mixture; roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden tooth picks.

Transfer chicken rolls to a baking pan sprayed with non-stick cooking spray.

Brush chicken with a little olive oil and bake at 350 degrees for 50-55 minutes or until browned on top and chicken has been thoroughly cooked.

NOTE: You can assemble a head of time and bake when convenient.