Chicken Breasts Stuffed with Artichokes, Lemon, and Goat Cheese

You can stuff the chicken breasts and chill up to 4 hours before cooking.

2 1/2 tablespoons Italian-seasoned breadcrumbs
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (6-ounce) jar marinated artichoke hearts, drained and chopped
1 (3-ounce) package herbed goat cheese, softened
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray

Preheat oven to 375°.
Combine first 6 ingredients; stir well.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Top each breast half with 2 tablespoons cheese mixture; roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan, and cook 3 minutes on each side or until browned. Wrap the handle of pan with foil, and bake at 375° for 15 minutes or until chicken is done.
Yield: 4 servings

NUTRITION PER SERVING
CALORIES 234(30% from fat); FAT 7.8g (sat 3.5g,mono 1.4g,poly 0.5g); PROTEIN 33g; CHOLESTEROL 78mg; CALCIUM 49mg; SODIUM 545mg; FIBER 1.5g; IRON 1.6mg; CARBOHYDRATE 7.2g
Katherine Cobbs
Cooking Light, APRIL 2003