corazon
Executive Chef
Well, here it is. I had the recipe typed out and saved on my computer but I can't find it. This may be somewhat vague, since I don't have the measurements. Here goes...
Chicken Breasts stuffed with Goat Cheese, Mushrooms & Artichoke Hearts
Serves 2
1 jar marinated Artichoke Hearts, sliced
6 mushooms, cut into quarters (or sixths if they're big)
TBS lemon juice
TBS dried breadcrumbs
2 Chicken Breasts
About an ounce of goat cheese
Garlic salt
Pepper
Preheat oven at 350F. Combine first 4 ingredients and mix well. Pound out your chicken breasts using a mallet until thin, but make sure you don't pound so thin you get holes in your chicken. Maybe about a centimeter thick. Season chicken with garlic salt & pepper. In the center of the chicken, put some goat cheese then a couple TBS of the mushrooms & art heart mixture. Roll it up like a jelly roll and secure with toothpicks. Save any leftover mushroom mixture. Sear the chicken breasts in olive oil over med-high heat, in an oven proof skillet, until they are brown on both sides. Then throw any leftover mushroom mixture in the skillet and put the whole skillet in the pan. Bake about 15 minutes.
We like this with wild rice and a salad. If you like it spicy, sometimes I add some cayenne to the filling. Texas girl, my dh likes this, as long as I don't tell him there's goat cheese in it.
If he knew, he probably wouldn't be thrilled (just like how I snuck goat cheese in the quiche last night. lol.) You could use a different cheese, maybe shredded mozz?
Let me know of any questions, I know it's not the greatest of instructions.
Chicken Breasts stuffed with Goat Cheese, Mushrooms & Artichoke Hearts
Serves 2
1 jar marinated Artichoke Hearts, sliced
6 mushooms, cut into quarters (or sixths if they're big)
TBS lemon juice
TBS dried breadcrumbs
2 Chicken Breasts
About an ounce of goat cheese
Garlic salt
Pepper
Preheat oven at 350F. Combine first 4 ingredients and mix well. Pound out your chicken breasts using a mallet until thin, but make sure you don't pound so thin you get holes in your chicken. Maybe about a centimeter thick. Season chicken with garlic salt & pepper. In the center of the chicken, put some goat cheese then a couple TBS of the mushrooms & art heart mixture. Roll it up like a jelly roll and secure with toothpicks. Save any leftover mushroom mixture. Sear the chicken breasts in olive oil over med-high heat, in an oven proof skillet, until they are brown on both sides. Then throw any leftover mushroom mixture in the skillet and put the whole skillet in the pan. Bake about 15 minutes.
We like this with wild rice and a salad. If you like it spicy, sometimes I add some cayenne to the filling. Texas girl, my dh likes this, as long as I don't tell him there's goat cheese in it.
If he knew, he probably wouldn't be thrilled (just like how I snuck goat cheese in the quiche last night. lol.) You could use a different cheese, maybe shredded mozz? Let me know of any questions, I know it's not the greatest of instructions.
