Sunday, January 30, 2011

Chicken Breast Stuffed with Goat Cheese, Sun-dried Tomatoes and Artichoke Hearts

The stars were aligned!!! I had some of my favorite ingredients on-hand and put together this simple yet elegant chicken dish during our last snow storm. Pounding the chicken ensures a tender chicken breast. Browning the chicken before baking gives a beautiful brown color and really holds the bundle together. Finishing in the oven, the chicken cooks evenly throughout and plumps the chicken leaving it very juicy.   

  • 2 Boneless, skinless chicken breast pounded thin
  • 4 ounces of herb goat cheese, divided 
  • 3 oz. sun-dried tomatoes, julienned
  • 3 oz. Artichoke hearts, quartered  
  • Olive oil 
  • 1/2 teaspoon butter
  • Coarse salt and freshly ground black pepper 


Preheat the oven to 375 degrees F.
  1. Butterfly and pound the chicken breasts between 2 sheets of plastic wrap to 1/4 inch
  2. Salt and pepper both sides of the chicken
  3. Place goat cheese, sun-dried tomatoes or artichokes in the center of each breast 
  4. Roll the chicken together like an envelope and secure using a few toothpicks
  5. Heat 1 teaspoon oil and butter in a nonstick skillet over medium heat
  6. Place the chicken in the pan, top side down and brown on all 4 sides (about 2 minutes each side), the chicken firms and holds together quickly making this easy to do
  7. Transfer the chicken to a baking dish and bake for 15 minutes
  8. When the chicken is cooked through, remove the toothpicks and let rest for 5 minutes before slicing.   
  9. Use the pan to toss whole wheat pasta in the pan drippings, adding a few sun-dried tomatoes and artichoke hearts. Add a little oil from these jars if you need to. 

Butterflied and pounded thin to tenderize before filling with savory ingredients.

Rolled together from all sides and secured with toothpicks. You will be surprised how nicely these cook in the pan without falling apart!

Ready for browning on the stove. You could prepare the chicken up to this step ahead of time and keep chilled, just be sure to let them sit for about an hour to bring to room temperature to ensure even cooking or you may need to increase the cooking time by 5-10 minutes.

Toss pasta or cut vegetables in the same pan to coat with the savory drippings.  

Browned on all sides and ready for the oven, this could be done ahead of time.

Let the chicken rest for 5 minutes when done baking.


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