Ingredients:
2 1/2 tablespoons Italian-seasoned breadcrumbs
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 6oz jar marinated artichoke hearts, drained and chopped
1 3oz package herbed goat cheese, softened
4 6oz skinless, boneless chicken breast halves
Cooking Spray
Directions:
1. Preheat oven to 375
2. Combine first 6 ingredients; stir well.
3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Top each chicken with 2 tablespoons goat cheese mixture; roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks.
4. Heat a large nonstick skillet over medium high heat; coat with cooking spray. Add chicken to pan, and cook 3 minutes on each side or until browned. Wrap handle of pan with foil, and bake at 375 for 15 minutes or until chicken is done.
Serve this up with:
Wilted Spinach
Bulgur Pilaf with Pine Nuts
Directions:
Heat 2 teaspoons ovlive oil in a medium skillet over medium-high heat. Add 1 cup coarse bulgar, 1/3 cup sliced green onions, 1/3 cup chopped shiitake mushrooms, and 1/8 teaspoon salt; saute 5 minutes. Stir in 1 14 oz can fat free less sodium chicken broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand, covered, 5 minutes. Stir in 2 tablespoons pine nuts and 2 tablespoons chopped fresh parsely.
Save time:
1. While bulgur cooks:
-combine cheese mixture for chicken
-pound chicken
-stuff chicken
2. While chicken cooks
-finish pilaf
-prepare spinach