Chicken Breasts Stuffed With Artichokes Lemon And Goats Cheese Recipes

CHICKEN BREASTS STUFFED WITH ARTICHOKES LEMON AND GOATS CHEESE

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.

CHICKEN BREASTS STUFFED WITH ARTICHOKES, LEMON, AND GOAT CHEESE

Steps:

• Preheat oven to 375 degrees.
• Combine the breadcrumbs, zest, salt, pepper, artichokes, and goat cheese in a small bowl.
• Butterfly each chicken breast. After doing so, sandwich the chicken breasts between two pieces of plastic wrap and pound with a meat mallet or rolling pin.
• Stuff each breast with the cheese mixture.
• Place chicken in a baking dish, and bake for 30 minutes, or until done.

ARTICHOKE-AND-GOAT CHEESE-STUFFED CHICKEN BREASTS

Steps:

• CALORIES 181(20% from fat); FAT 4.1g (sat 1.6g,mono 1.5g,poly 0.5g); PROTEIN 29g; CHOLESTEROL 72mg; CALCIUM 73mg; SODIUM 347mg; FIBER 0.1g; IRON 1.5mg; CARBOHYDRATE 6.7g

GOAT'S CHEESE & THYME STUFFED CHICKEN

Steps:

• Heat oven to 190C/fan 170C/gas 5. Split the chicken breasts almost in half from one long side and open them out like a book. Bat them out a little with a rolling pin to flatten them. Season on all sides. Put half the goat's cheese on each piece of chicken and sprinkle with the thyme leaves. Fold the chicken over to enclose the cheese, then wrap each one in two slices of the bacon.
• Lightly oil a shallow gratin dish, then arrange overlapping rows of courgettes and tomatoes over the base. Drizzle with olive oil and sprinkle with salt, pepper and thyme sprigs. Sit the chicken on top.
• Bake for 40-45 mins until the bacon is crisp and golden and the courgettes are tender. Serve straight from the dish with new potatoes or good bread.

BALSAMIC GOAT CHEESE STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. Pour balsamic vinegar into skillet and bring to a boil. Reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. Stir often.
• Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
• Spread half the goat cheese onto one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction.
• Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees F (70 degrees C).

CHICKEN BREASTS STUFFED WITH ARTICHOKES, LEMON & GOAT CHEESE

Steps:

• 1. Preheat oven to 375 degrees 2. Combine first 6 ingredients; STIR well 3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; point to 1/4 inch thickness using a meat mallet or small heavy skillet 4. Top each breast half with 2 tablespoons cheese mixture, and roll up jelly roll fashion 5. Secure each roll with wooden picks 6. Heat a large nonstick skillet over medium-high heat. 7. Coat pan with cooking spray 8. Add chicken to pan 9. Cook 3 minutes on each side (OR until browned) 10. Wrap handle of pan with foil 11. Bake at 375 degrees for 15 minutes (or until done)