- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 388.9
- Total Fat: 10.5 g
- Cholesterol: 144.5 mg
- Sodium: 1,137.4 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 0.8 g
- Protein: 59.3 g
Stuffed Chicken Breasts with Artichoke, Lemon and Goat CheeseSubmitted by: DINNYMO26
IntroductionIn the "Best of Cooking Light" cookbook. Great flavor. In the "Best of Cooking Light" cookbook. Great flavor.
2.5 Tbls Italian Seasoned Breadcrumbs
2 tsp grated lemon rind
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 6-ounce jar marinated artichoke hearts, drained and chopped
1 3-ounce pkg herbed goat cheese, softened
4 skinless, boneless chicken breasts
1/2 tsp olive oil
Pound each breast between 2 pieces of wax paper to a 1/4 inch thickness. Place 2 tablespoons cheese mixture in the middle of each, and roll up, jelly roll style. Secure with toothpicks. Salt and pepper outside of roll. Heat olive oil in non-stick skillit and cook for 3 minutes on each side or until brown. Wrap handle of pan wih foil, and bake at 375 for 15 minutes or until chicken is done. 1 serving per breast.
Number of Servings: 4
Recipe submitted by SparkPeople user DINNYMO26.