Chicken Breasts Stuffed With Artichokes Lemon And Goats Cheese Recipes

Steps:

• Preheat oven to 190*C/375*F .
• Combine the first six ingredients, mixing well. Set aside.
• Place each chicken breast half between 2 sheets of heavy duty plastic wrap and pound to ¼ inch thickness using the side of a rolling pin, being careful not to tear the meat.
• Top each breast half with 2 TBS of the cheese mixture; roll up jelly roll fashion.
• Tuck in the sides and secure each with a wooden pick.
• Heat a large non-stick skillet coated with cooking spray over medium high heat.
• Add the chicken to the pan, and cook for 3 minutes one each side or until browned.
• Wrap handle of the pan with foil and bake for 15 minutes, or until chicken is done.

Steps:

• Preheat oven to 375 degrees.
• Combine the breadcrumbs, zest, salt, pepper, artichokes, and goat cheese in a small bowl.
• Butterfly each chicken breast. After doing so, sandwich the chicken breasts between two pieces of plastic wrap and pound with a meat mallet or rolling pin.
• Stuff each breast with the cheese mixture.
• Place chicken in a baking dish, and bake for 30 minutes, or until done.

Steps:

• Heat oven to 190C/fan 170C/gas 5. Split the chicken breasts almost in half from one long side and open them out like a book. Bat them out a little with a rolling pin to flatten them. Season on all sides. Put half the goat's cheese on each piece of chicken and sprinkle with the thyme leaves. Fold the chicken over to enclose the cheese, then wrap each one in two slices of the bacon.
• Lightly oil a shallow gratin dish, then arrange overlapping rows of courgettes and tomatoes over the base. Drizzle with olive oil and sprinkle with salt, pepper and thyme sprigs. Sit the chicken on top.
• Bake for 40-45 mins until the bacon is crisp and golden and the courgettes are tender. Serve straight from the dish with new potatoes or good bread.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. Pour balsamic vinegar into skillet and bring to a boil. Reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. Stir often.
• Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
• Spread half the goat cheese onto one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction.
• Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees F (70 degrees C).

Steps:

• Stuffing: Heat olive oil in nonstick saute over medium heat. Add thyme and red pepper, cook for 1 minute Add artichoke hearts and garlic. Cook for 2-3 mins, stirring occasionally. Remove from heat and stir in goat cheese, olives, sundried tomatoes, and basil. Season to taste with salt and pepper. Allow to cool.
• Chicken: Rinse the chicken breasts and pat them dry with paper towels. Place each breast between two sheets of plastic wrap and pound to flatten evenly to 1/4-in thickness.
• Spread each breast with quarter of stuffing. Fold breasts in half over the stuffing and use toothpicks to securely close sides.
• Heat olive oil in large nonstick skillet over medium heat. Add the chicken, season to taste with salt and pepper, and saute for 6 minutes on each side or until done. Remove from pan and cover to keep warm.
• Add the thyme, broth, and lemon zest to the pan. Bring to boil. Combine the lemon juice and cornstarch. Add it to the broth mixture, stirring with a whisk. Cook until thick, about 1 minute.
• Return the chicken to the pan, cover and cook for 2 minutes or until thoroughly heated.
• Serve garnished with fresh parsley, if desired.