Recipe by Everything Tasty Kitchen
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.
Top Review by mama smurf
What a delicious and elegant recipe! Made as written browning the chicken before baking and the neighbors loved this dish! I then make the pasta and used some of the artichokes and sun-dried tomatoes and oil and served the dish with a salad and rice. Made for Fall Pick A Chef 2011.
- 2 chicken breasts, skinless pounded thin
- 4 ounces goat cheese, herb flavored, divided
- 3 ounces sun-dried tomatoes, julienned
- 3 ounces artichoke hearts, quartered
- olive oil
- 1⁄2 teaspoon butter
- kosher salt & freshly ground black pepper
Directions See How It's Made
- Pre-heat the oven to 375 degrees F.
- Butterfly and pound the chicken breasts between 2 sheets of plastic wrap to 1/4 inch.
- Salt and pepper both sides of the chicken.
- Place goat cheese, sun-dried tomatoes or artichokes in the center of each breast.
- Roll the chicken together like an envelope and secure using a few toothpicks.
- Heat 1 teaspoon oil and butter in a nonstick skillet over medium heat.
- 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.
- Transfer the chicken to a baking dish and bake for 15 minutes.
- When the chicken is cooked through, remove the toothpicks and let rest for 5 minutes before slicing.
- 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.