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goat-cheese-artichoke-chicken
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5 from 1 vote

Artichoke, Goat Cheese Stuffed Chicken Breasts

Artichoke and goat cheese add some Mediterranean flair to your dinner. This recipe is versatile so you can work the prep timing around your schedule.
Prep Time30 minutes
Cook Time40 minutes
Total Time3 hours 10 minutes
Course: Main Dish
Cuisine: American
Servings: 4 servings
Calories: 337kcal

Ingredients

Chicken Breasts

  • 4 boneless skinless chicken breast
  • 3 oz marinated artichoke hearts minced, I use Molisano's
  • 1 small roasted red pepper minced (about 2 Tbsps)
  • 2 oz goat cheese crumbled

Breading

  • ½ cup flour
  • 2 eggs whisked
  • ½ cup fine bread crumbs
  • cooking spray

Instructions

Breasts

  • Position breasts, one at a time, smooth skin side down between 4 layers of plastic wrap. Pound chicken breasts til they are about ¼" thick.
  • Mix filling ingredients together and spread ¼ of mixture in a line in the middle of each chicken breast. Do not over fill.
  • Tuck the 2 short ends in toward the middle and then fold the long sides into the center. You should not be able to see any of the filling. Gently push the chicken breast flesh to close any gaps.
  • Wrap each breast individually and tightly in plastic wrap. Refrigerate at least an hour. (They can go up to 8 hours more and it won't be a problem.) See Notes.

Breading

  • Preheat oven to 350 degrees.
  • Put flour, egg and bread crumbs in 3 separate bowls. You can use a plate for the four and crumbs.
  • Roll each chicken breast in flour, then egg, then bread crumbs. There should be no missing spots for any of the flour, egg or bread crumbs. When you are done bread crumbs should be evenly spread over the rolled breasts.
  • You can bake them at this point or return to the fridge in your baking dish, covered, til ready to bake. See Notes. Make sure breasts do not touch each other.
  • Spray breasts lightly on top and sides with cooking spray. Bake, uncovered, about 40 minutes. Allow to rest 5 minutes and serve.

Notes

Notes
Refrigerating the breasts helps to seal the edges and set the filling after they are first filled. 
Refrigerating after the breading helps helps the breading adhere firmly to the breast. It is helpful but not mandatory.

Nutrition

Calories: 337kcal | Carbohydrates: 24g | Protein: 33g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 161mg | Sodium: 623mg | Potassium: 517mg | Fiber: 2g | Sugar: 1g | Vitamin A: 589IU | Vitamin C: 11mg | Calcium: 76mg | Iron: 3mg