Elegant Savory Stuffed Chicken Breasts

Submitted by Everything Tasty Ki

"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."

 

• Ready In: 40mins
• Ingredients: 7
• Yields: 1 Stuffed Chicken Breast
• Serves: 2

ingredients

• 2 chicken breasts, skinless pounded thin
• 113.39 g goat cheese, herb flavored, divided
• 85.04 g sun-dried tomatoes, julienned
• 85.04 g artichoke hearts, quartered
• olive oil
• 2.46 ml butter
• kosher salt & freshly ground black pepper

directions

1. Pre-heat the oven to 375 degrees F.
2. Butterfly and pound the chicken breasts between 2 sheets of plastic wrap to 1/4 inch.
3. Salt and pepper both sides of the chicken.
4. Place goat cheese, sun-dried tomatoes or artichokes in the center of each breast.
5. Roll the chicken together like an envelope and secure using a few toothpicks.
6. Heat 1 teaspoon oil and butter in a nonstick skillet over medium heat.
7. 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.
8. Transfer the chicken to a baking dish and bake for 15 minutes.
9. When the chicken is cooked through, remove the toothpicks and let rest for 5 minutes before slicing.
10. 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.

Reviews

[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.