Chicken Stuffed with Artichokes, Spinach, and Goat Cheese

Chicken Stuffed with Artichokes, Spinach, and Goat Cheese
Yields: 8 servings
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1 (8-ounce) log goat cheese
  • 1 cup chopped fresh spinach
  • 1½ teaspoons lemon zest
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt
  • 8 boneless skinless chicken breast, pounded to ¼-inch thickness
  • 16 thin slices prosciutto
  • 4 tablespoons olive oil, divided
  1. In a medium bowl, stir together artichokes, goat cheese, spinach, lemon zest, pepper, and salt.
  2. Spoon about 3 tablespoons artichoke mixture in center of each chicken breast. Fold ends of chicken in over filling; fold sides of chicken over to completely enclose filling. Wrap each chicken breast in 2 slices prosciutto. Wrap each chicken breast tightly in heavy-duty plastic wrap. Refrigerate for at least 4 hours or up to 2 days.
  3. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
  4. In a large cast-iron skillet, heat 
2 tablespoons oil over medium-high heat. Add half of chicken, and cook until prosciutto is browned, 2 to 3 minutes per side. Transfer to prepared pan. Repeat procedure with remaining 2 tablespoons oil and chicken. Place pan in oven, and bake for 20 minutes.



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