Chicken Breasts Stuffed with Artichokes, Lemon, and Goat Cheese
Ingredients
- 2 1/2 Tbsp Italina-seasoned breadcrumbs
- 2 tsp grated lemon rind
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 3 oz herbed goat cheese softened
- 6 oz jar marinated artichoke hearts drained and chopped
- 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 using a meat mallet or rolling pin. Top each breast half with 2 tablespoons cheese mixture; roll up jelly-roll fashion. 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, and cook 3 minutes on each side or until browned. Wrap the handle of pan with foil, and bake at 375° for 15 minutes or until chicken is done
Nutrition
Calories: 234kcalCarbohydrates: 7.2gProtein: 33gFat: 7.8gSaturated Fat: 3.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.4gCholesterol: 78mgSodium: 545mgFiber: 1.5gCalcium: 49mgIron: 1.6mg
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