Goat Cheese and Artichoke Stuffed Chicken

This is ALWAYS a crowd pleaser, and it looks sophisticated, without being too complicated- I promise!

Stuffed Chicken Breasts with Artichokes, Lemon, and Goat Cheese

Serves 4

2 1/2 Tbs gluten free breadcrumbs, seasoned with s & p
2 teaspoons lemon zest
1/4 teaspoon pepper
6 ounces canned artichoke hearts drained and chopped
3 1/2 ounces Goat Cheese
4- 6 ounce chicken breasts, boneless, skinless

Directions:
This may be done ahead of time and held in the fridge until ready.
1. Combine all ingredients except chicken.
2. Cover chicken with plastic wrap and pound to an even width. Add about 1/4 of the stuffing and roll up. Tuck in sides as well. Secure with toothpicks or twine. Repeat with all breasts.
Spray a non stick pan and heat over med-high heat. Brown for 3 minutes each side. You can refrigerate from here and bake later if desired
3. Place in roasting pan at 350 for approx 20 minutes.
4. Let rest 10 minutes and slice in 1-inch slices.

Serve as an appetizer or Entree!

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