Although it takes a total of about 45 minutes to make, it is well worth the wait. You can work on making your sides while it finishes cooking in the oven. I paired it with rice pilaf and fresh green beans with garlic (with a squeeze of fresh lemon), but I could also see this being a good dinner served on top of a bed of wilted spinach.
Grab your apron and stuff those breasts ;)
Prep time: 20 minutes
Total time: 45 minutes
2 large (10 to 12 ounce) boneless, skinless chicken breasts
4 ounces goat cheese crumbles (I used feta)
1 cup coarsely chopped spinach
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 14 ounce can artichoke hearts, drained and quartered
2 tablespoons pitted Kalamata olives, coarsely chopped
1 tablespoon sherry vinegar
1/2 cup low-sodium chicken broth
Preheat oven to 400 degrees. Slice chicken breasts almost in half horizontally and open them like a book. Combine goat cheese with chopped spinach and divide the mixture between the two chicken breasts. Season with salt and pepper.
Roll each breast into a tight log and secure with toothpicks or kitchen twine.
Heat olive oil in an ovenproof skillet and brown chicken evenly for about 10 minutes total. Add artichokes, olives, and vinegar and cook for 2 minutes, or until most of the vinegar evaporates. Add chicken broth and cover pan tightly with foil (I just slapped on an oven safe glass lid instead).
Place the skillet in the oven and cook for about 12 minutes. The original directions instruct you to remove the toothpicks or twine and then slice chicken into 1/2 inch thick pieces and divide among 4 plates. I just removed the toothpicks and gave a whole piece of chicken to both my husband and myself - we like food :) Lastly, top chicken with artichokes, olives, and pan juices and serve.
Source: Shape Magazine, September 2008
For a 1/2 stuffed breast with toppings
344 calories, 15 grams fat, 7 grams saturated fat, 7 grams carbs, 43 grams protein, 2 grams fiber, 112 mg calcium. 1 mg iron, 955 mg sodium