Best 2 Chicken Breasts Stuffed With Artichokes Lemon And Goats Cheese Recipes

Are you seeking a delectable and sophisticated dish that combines succulent chicken, the tangy flavors of lemon, and the creamy richness of goat cheese? Look no further than our guide to cooking tantalizing chicken breasts stuffed with artichokes, lemon, and goat cheese. This dish is an explosion of flavors and textures that will tempt your taste buds and leave you craving more. We've compiled a collection of recipes that will walk you through the process of creating this culinary masterpiece, from selecting the perfect chicken breasts to preparing the savory artichoke and goat cheese filling. Get ready to embark on a culinary journey that will impress your dinner guests and become a staple in your recipe repertoire.

Let's cook with our recipes!

CHICKEN BREASTS STUFFED WITH ARTICHOKES LEMON AND GOATS CHEESE

Chicken Breasts Stuffed With Artichokes Lemon and Goats Cheese image

It's hard to believe that this delicious chicken with it's rich filling is indeed low in fat and calories! Only 234 calories!

Provided by MarieRynr

Categories Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 tablespoons Italian seasoned breadcrumbs
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 (3 ounce) package herbed goat cheese, softened
4 (6 ounce) boneless skinless chicken breast halves
cooking spray

Steps:

Preheat oven to 190*C/375*F .
Combine the first six ingredients, mixing well. Set aside.
Place each chicken breast half between 2 sheets of heavy duty plastic wrap and pound to ¼ inch thickness using the side of a rolling pin, being careful not to tear the meat.
Top each breast half with 2 TBS of the cheese mixture; roll up jelly roll fashion.
Tuck in the sides and secure each with a wooden pick.
Heat a large non-stick skillet coated with cooking spray over medium high heat.
Add the chicken to the pan, and cook for 3 minutes one each side or until browned.
Wrap handle of the pan with foil and bake for 15 minutes, or until chicken is done.

Nutrition Facts : Calories 235.4, Fat 4.8, SaturatedFat 1.1, Cholesterol 108.9, Sodium 450.9, Carbohydrate 8.6, Fiber 4.1, Sugar 0.7, Protein 38

CHICKEN WITH ARTICHOKES AND GOAT CHEESE

Chicken with Artichokes and Goat Cheese image

This is a dish similar to one I had at restaurant in France on vacation.

Provided by SugarDuJour

Categories World Cuisine Recipes European French

Time 1h25m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
4 skinless, boneless chicken breast halves
4 cups chicken stock
1 (9 ounce) package frozen artichoke hearts, thawed
1 cup fresh pearl onions, peeled
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
3 ounces soft goat cheese, sliced into 4 pieces
2 tablespoons cornstarch

Steps:

Heat olive oil in a skillet over medium heat and cook chicken breast halves until browned on both sides, 5 to 8 minutes per side. Pour in chicken stock, artichoke hearts, pearl onions, thyme, salt, and black pepper and bring to a boil. Reduce heat to low and simmer until stock is reduced and onions and artichokes are tender, about 45 minutes; turn chicken breasts over in the skillet after 20 minutes.
Place a goat cheese slice on each chicken breast; cover skillet and let goat cheese melt. Place chicken breasts onto a serving platter. Spoon about 3 tablespoons liquid from skillet into a small bowl and whisk in cornstarch until smooth; stir cornstarch mixture into skillet and cook until sauce has thickened, about 1 minute. Serve pan sauce with chicken breasts.

Nutrition Facts : Calories 352.7 calories, Carbohydrate 17.5 g, Cholesterol 88.9 mg, Fat 16.7 g, Fiber 2.6 g, Protein 32.4 g, SaturatedFat 6.2 g, Sodium 1312.9 mg, Sugar 3.3 g

Tips for Making Chicken Breasts Stuffed with Artichokes, Lemon, and Goat's Cheese

Choose the right chicken breasts. Boneless, skinless chicken breasts are best for this recipe. Make sure they are of a uniform size so that they cook evenly.

Butterfly the chicken breasts. This will create a pocket for the stuffing. To butterfly a chicken breast, place it on a cutting board and slice it horizontally, starting from the thickest part of the breast and working your way to the thinner end. Be careful not to cut all the way through the breast.

Make the stuffing. The stuffing for this recipe is made with artichokes, lemon, goat's cheese, and herbs. You can use fresh or canned artichokes, but if using canned, be sure to drain and rinse them well.

Stuff the chicken breasts. Once the stuffing is made, divide it evenly among the chicken breasts. Place the stuffing in the pocket that you created when you butterflied the breasts.

Pan-fry the chicken breasts. Heat a large skillet over medium heat and add some olive oil. Once the oil is hot, add the chicken breasts and cook for 3-4 minutes per side, or until golden brown.

Finish cooking the chicken breasts in the oven. Transfer the chicken breasts from the skillet to a baking dish. Bake in a preheated oven at 375 degrees Fahrenheit for 15-20 minutes, or until the chicken is cooked through.

Serve the chicken breasts. Serve the chicken breasts immediately with your favorite sides.

Conclusion

Chicken breasts stuffed with artichokes, lemon, and goat's cheese is a delicious and elegant dish that is perfect for a special occasion. The chicken is moist and flavorful, and the stuffing is rich and creamy. This dish is sure to impress your guests.