7 Reviews

Made this as a lunch for a friend a few weeks ago and failed to review it. I'm sorry. Very nice flavors. I did use a whole chicken breast and made a pocket just because, no real reason. I have made similar dishes both ways and just did the pocket for this. I seasoned the chicken with lemon pepper and salt and I did use a mix of olive oil and butter to saute in my cast iron. I just don't like putting a non stick in the oven and like the browning my cast iron give me. It came out perfect. I served it with a simple lemon cream sauce (heavy cream, lemon zest, juice, basil and shallots), just simmered on the back burner as the chicken finished in the oven. It took away the low fat or healthy factor, but it was just a teaspoon or so drizzled over the chicken. NOT a heavy sauce. I did serve it with sauteed spinach and couscous. I still felt that it was very light, great flavor, easy and just a really enjoyable dish. Will easily make this again. Great for a dinner party too Thx, kim

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SarasotaCook June 13, 2010

These were delicious, but I won't scare you with a photo. I certainly need some practice with stuffing breasts hahaha. Wonderful flavours, made as written, very happy overall and looking forward to trying again when I have better skills. Thanks for a lovely recipe.

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Satyne August 08, 2014

Wow this was good! I also just stuffed the chicken breast halves and did not roll them up. It was nice that the filling did not drip out too much. This one's a keeper- thanks for sharing.

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rpgaymer December 28, 2012

This is definitely company worthy. I will say that I added to the already fab recipe. I wrapped each chicken breast in 2 pieces of prosciutto, and drizzled with the lemon mustard sauce from Spinach Goats Cheese and Pesto Stuffed Chicken Breast With a Lem. (see photo) It was FAB-u-LOUS! I was very pleased that the goat cheese mixture did not run out of the chicken breast. Simply a Tasty Tidbit! :D Thanks for posting!

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Chicagoland Chef du Jour December 15, 2012

Really great recipe and as others mentioned, hard to believe that it is low calorie. I made a couple of minor changes. First rather than pounding the chicken out, I cut a pocked into the breast to stuff. I then baked covered for 30 minutes. The chicken came out perfect. One warning however, I did not measure my lemon rind. When we ate the filling, we found the lemon to be overpowering. This was a mistake on my part and not a reflection of the recipe however.

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Erindipity January 24, 2010

Fantastic! We really loved these and will for sure make them again. Made as written, except the panko substitution. Thanks for posting.

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kelly in TO September 25, 2009

How has this recipe gone unrated? We just finished eating it for dinner tonight. WOW!!! As Rachel Ray would say...YUMMO! I have to admit that I took a shortcut and purchased the chicken that is already thin. I also used Panko with italian seasoning rather than Italian bread crumbs. This really is good!

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Girly_Girl_Lori July 07, 2008
Chicken Breasts Stuffed With Artichokes Lemon and Goats Cheese