• 2servings
  • 40minutes
  • 597calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, D
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 chicken breasts , skinless pounded thin

  2. 4 ounces goat cheese, herb flavored, divided

  3. 3 ounces sun-dried tomatoes , julienned

  4. 3 ounces artichoke hearts , quartered

  5. olive oil

  6. 1/2 teaspoon butter

  7. kosher salt & freshly ground black pepper

Instructions Jump to Ingredients ↑

  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.


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