A delightful recipe for stuffed chicken breasts featuring artichokes, lemon, and creamy goat cheese, perfect for a flavorful dinner.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and the right texture for the chicken.
In a mixing bowl, combine the artichoke hearts, lemon zest, salt, black pepper, and goat cheese until well blended.
Mix thoroughly to ensure the flavors are evenly distributed.
Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness of about 1/4 inch.
Pounding the chicken evenly helps with rolling and ensures even cooking.
Spread a portion of the filling onto each chicken breast, then roll up tightly and secure with wooden picks.
Ensure the filling is evenly distributed for consistent flavor in each bite.
Heat olive oil in a skillet over medium-high heat. Sear the chicken rolls on all sides until golden brown.
Searing locks in the juices and adds a nice crust to the chicken.
Transfer the skillet to the oven and bake for 15 minutes, or until the chicken is fully cooked.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the oven, let it rest for a few minutes, then slice and serve.
Resting the chicken allows the juices to redistribute, keeping it moist.
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