Stuffed Chicken Breasts with Artichoke, Lemon and Goat Cheese

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Nutritional Info
  • 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

View full nutritional breakdown of Stuffed Chicken Breasts with Artichoke, Lemon and Goat Cheese calories by ingredient
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Submitted by: DINNYMO26

Introduction

In the "Best of Cooking Light" cookbook. Great flavor. In the "Best of Cooking Light" cookbook. Great flavor.
Number of Servings: 4

Ingredients

    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

Directions

Preheat oven to 375. Combine first 6 ingredients, stir well.

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.





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