Review: Chicken Breasts stuffed w/artichokes,lemon,and goat cheese

[melis104]

I got my April issue today and immediately started using it. This chicken dish was Fantastic. I must make a confession I haven't tried goat cheese until tonight ( as a self proclaimed foodie and lover of cheese this is a little unusual). Anyway my BF and I loved the dish. The flavors worked really great together. It was pretty simple too. I highly recommend it.

[swquilts]

I was glad to see your review since I've been eyeballing this since I got my issue. I only have regular artichokes, not marinated though. Wonder how I could "dress" them up?

[melis104]

maybe a little Italian dressing??

[Ralph]

Thanks for the review. This was one I had been eyeing, too.

[mrswaz]

DH and I REALLY don't care for goat cheese. Is there something you could recommend that would be a good substitute for this dish? I immediately steer away from anything with goat cheese in it- I've never heard of an acceptable substitute.

[CLustik]

I've found that if I don't have goat cheese I substitute Feta and it is always good. It's a different taste but always yummy!
Christine

[JackieO]

Originally posted by mrswaz
DH and I REALLY don't care for goat cheese. Is there something you could recommend that would be a good substitute for this dish? I immediately steer away from anything with goat cheese in it- I've never heard of an acceptable substitute.
DITTO!

My dad was an Italian cheesemaker and the thought of goat cheese kind of, well....don't remind me!:o

This is the next recipe on my mom's "to try" list -- she called me tonight saying she made the salmon pilaf with asparagus recipe tonight and it was wonderful! I gave her a gift subscription to CL for Christmas and I think this is the first time she's had a chance to actually try a recipe. I'm so glad it worked for her. I also know she won't try goat cheese in this recipe, but she loves feta, so I'm sure that what she'll sub. I'm waiting for her to try it before I do, however. I was not that enamored with any of the April recipes, so I'm going to continue working my way through the March edition before I move on to April.:p

[MKSquared]

Yum!!

The lemon flavor really comes through in the stuffing - with only 2 tsp of zest, I wasn't sure about it, but it was the right amount. Any more would over power it. I used frozen artichoke hearts, since I don't care for the marinated ones (yuck!), and they worked out just great. I put in 4 oz of chevre instead of 3 oz, since my package was a little bigger. Otherwise, everything was as written.

My cooking time had to be extended to 20-25 minutes total, instead of 15 minutes.

I really enjoyed it - kind of like an artichoke dip inside a chicken breast. :) Even a guy who scrunched his nose up when I told him what was in the stuffing loved it. :) My biggest complaint was that rolling the suckers up was a pain.

Served it with the Orzo with Zucchini listed a few pages after the recipe in the magazine - worked just fine together.

[Laurielee]

can someoneplease post the recipe, I know I wont get my mag for probably a week or two (Im jealous) and thinking of making it for dinner this week-end.
thanks
Laurie

[Kismet]

YUMMY!!!!! I made this for dinner last night along with the bulgar pilaf recipe in the same article. They were both outstanding! I loved the lemon with the artichokes and goat cheese. I maybe let the breasts cook a bit too long because the outsides were a little dry, but I don't think that's the recipe's fault! :) I did use the marinated artichokes this time, but next time, I will just used canned as I didn't think that the marinated ones were any more flavorful.

Another great spring recipe from April!!!

[greysangel]

is this a "back to the best"? There was a stuffed chicken breast with artichokes and goatcheese a couple years ago. I love it but it sounds the same yes?

JeAnne

[schuh]

mrswaz,
Ditto on substituting feta for goat cheese. I've done it a number of times (although the taste of goat cheese is starting to grow on me...)
Tracy

[aggie94]

Originally posted by greysangel
is this a "back to the best"?

Nope, the Back to the Best recipe was a lamb dish, I think. This is a new recipe, but I guess it's probably just another variation on an old one.

[Kismet]

I think this one was different, too, because of the technique. The chicken is pounded thin and then rolled with stuffing inside instead of making a slit in the breast and stuffing it that way. As well, it is baked after being sauteed for a short time. The lemon zest is an addition, I believe, as well.

[ElinorC]

mrswaz,
I substitute Rondele spreadable cheese with garlic and herbs for goat cheese since we don't care for it. It works very well. It has about the same consistency as goat cheese.

Thanks for the reviews. I plan on trying it whenever I get through with the March issue! :D

[JenZen]

I made this last night for SO and his buddy. Both raved about it. I didn't measure the lemon zest, so I had a little too much in there. I will decrease it next time. I think I used more like a tablespoon.

Also, I didn't have herbed goat cheese or Italian bread crumbs, so I just threw some Italian seasoning in with the spread.

Sometimes, it's a good ego boost to cook for bachelors. They appreciate homecooked food. And, they make good guinea pigs. :)

[JackieO]

I got around to making this last night and DH proclaimed is "8/10." That's pretty high praise from him for a recipe he KNOWS is from CL....:rolleyes:

I agree that the lemon zest in the filling really makes this dish. I used marinated hearts but would agree that the plain canned ones should be fine (and less oily to deal with). I added Italian seasoning since I only had plain bread crumbs, and of course, subbed feta cheese for the goat cheese. I had way more filing than I needed, however. Rolling the breasts up was something of a pain, but all in all, it assembled relatively easily. I served it with steamed broccoli and a roasted garlic couscous mix that I jazzed up with some parsley, basil and pine nuts. DS was at a friends house watching the Badger/Kentucky game, so I have leftovers for another meal for DH and me!:cool:

Elinor, next time I make this, I'm going to steal your idea for using a spreadable cheese. Of course, Rondele won't exactly make the dish "light," but it could be worse!;)

[Laurielee]

I want to make the for 6 and someone posted they had a lot of filling left over. Is it okay not to increase accordingly. Did everyone else have left over filling? I know with so many CL recipes, I run out of whatever they call for just for the regular recipe (like spreading 1 TBSP of something over an 8 inch pan for example!)
Thaks
Laurie

[Shirley Panek]

Laurielee -

Here's the recipe. I also attached the side dish they had with the menu. My nutritional info is off from what the magazine says. Here's their info for the chicken:

CALORIES 234 (30%) from fat); FAT 7.8g (sat 3.5g, mono 1.4g, poly 0.5g); PROTEIN 33g; CARB 7.2g; FIBER 1.5g; CHOL 78mg; IRON 1.6mg; SODIUM 545mg; CALC 49mg

This one caught my eye, too. I'll have to make it soon! :)

* Exported from MasterCook *

Chicken Breasts Stuffed with Artichokes, Lemon, and Goat Cheese

Recipe By :Katherine Cobbs
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 tablespoons Italian bread crumbs
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 ounces marinated artichoke hearts -- drained and chopped (1 6-ounce jar)
3 ounces herbed goat cheese -- softened
4 skinless boneless chicken breast halves -- (6-ounce)
cooking spray

Preheat oven to 375º.

Combine first 6 ingredients, stir well.

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 breast half with 2 tablespoons cheese mixture; roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan, and cook 3 minutes on each side or until browned. Wrap the handle of pan with foil, and bake at 375º for 15 minutes or until chicken is done.

Description:
"Browning the chicken on the stovetop and finishing it in the oven
frees you to put the final touches on the pilaf. Wilt the spinach
just before the spinach is done."
Source:
"Cooking LIght Magazine"
S(page):
""
Copyright:
"April 2003, page 190 - Dinner Tonight Section"
Yield:
"4 servings"

- - - - - - - - - - - - - - - - - - -

Per serving: 282 Calories (kcal); 11g Total Fat; (37% calories from fat); 36g Protein; 7g Carbohydrate; 91mg Cholesterol; 544mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Serving Ideas : Menu 1
======
Chicken Breasts Stuffed with Artichokes, Lemon, and Goat Cheese
---
Bulgur Pilaf with Pine Nuts
---
Wilted Spinach

Game Plan
=========
1) While bulgur cooks:
* Combine cheese mixture
* Pound chicken
* Stuff chicken
2) While chicken cooks:
* Prepare spinach
* Finish pilaf


Nutr. Assoc. : 0 0 0 0 0 639 0 2130706543


* Exported from MasterCook *

Bulgur Pilaf with Pine Nuts

Recipe By :Katherine Cobbs
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1 cup bulgur
1/3 cup sliced green onions
1/3 cup chopped shiitake mushrooms
1/8 teaspoon salt
14 1/2 ounces fat free, less sodium chicken broth -- (1 can)
2 tablespoons pine nut
2 tablespoons chopped fresh parsley

Heat 2 teaspoons olive oil in a medium skillet over medium-high heat. Add 1 cup coarse bulgur, 1/3 cup sliced green onions, 1/3 cup chopped shiitake mushrooms, and 1/8 teaspoon salt, sauté 5 minutes.

Stir in 1 (14 1/2-ounce) can less-sodium, fat-free 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 parsley.

Source:
"Cooking LIght Magazine"
S(page):
""
Copyright:
"April 2003, page 190 - Dinner Tonight Section"
Yield:
"4 servings"

- - - - - - - - - - - - - - - - - - -

Per serving: 234 Calories (kcal); 5g Total Fat; (18% calories from fat); 8g Protein; 43g Carbohydrate; 0mg Cholesterol; 326mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 901365 0 0 0 0

[MKSquared]

Lauralee - I think you'd have plenty of filling if you didn't increase it. I did use 4 oz of cheese though, since that was the package size ... It won't ruin it, certainly. :)

[ssusan]

We had this for dinner last night and it is a keeper for sure. Only thing strange was browning the chicken breasts with toothpicks sticking out. Turning them over was wierd, but they didn't fall apart and have them browned was a nice touch.

I served this with tri-colored tortellini with fresh spinach that I threw in the water with the tortellini just as I was about to strain it. I put the extra stuffing and a bit more goat cheese and mixed it in.

I put the tortellini spinach mixture in the center of a platter with the chicken breasts on the outside encircling it.
Pretty and delicious.
-Susan

[greysangel]

Two thumbs up!!!

I definitely like the lemon, but I have to say it is almost exactly the same recipe as the one from a couple years back. I think I like the filling in this one better and the sauce from the other...so I'll have to merge the two together :D A repeat all the same!


JeAnne

[HRJ]

Just wanted to share a variation I made on this recipe tonight --

I started cooking, and had one jar of marinated artichokes in the pantry. But when I opened the jar, I noticed that the little "button" on top did not pop; I did not hear that "whoosy" sound when you break a vacuum seal; and the lid came off very, very easily -- as though the vacuum seal had already been broken. I also thought the artichokes had a kind of "sour" smell, but I could have been imagining that.

In any event, I threw the artichokes out, because I wasn't sure if they were safe to eat. So, since I was now artichoke-less, I substituted half a jar of roasted red peppers, chopped -- and I think it worked wonderfully! Very, very yummy -- DH and I both gave the dish a 9/10. I served it with a side of steamed green beans and almond slivers.

I still intend to make it with artichokes in the near future -- but, I would definitely recommend roasted red peppers for a change of pace.

Helene

[helene]

Thanks for posting this recipe, since I haven't received my CL, here, in NB.

It's on my list.

[lbrisch]

JeAnne,

You're not imagining it. March 1999 - Stuffed Chicken Breasts with Artichokes and Goat Cheese. However, you don't roll the stuffing, you pipe or spoon it in a slit you make through the thick part of the breast.

So weird - I just made it today for a client along with Thai Chicken Barley Risotto (Yours???)

Lisa

[Linda in MO]

I thought this was pretty good, but my family didn't really care for it at all. My 7 yr. old said "can we have our chicken plain next time" and I saw my husband scraping the stuffing out of his chicken. :rolleyes: I subbed feta for the goat cheese and I used a little more artichokes (7.5 oz. jar). I had so much stuffing that I couldn't enclose it all in the chicken. I rolled it up the best I could and then topped the chicken with the rest of the stuffing. I didn't brown it because I thought the stuffing would come out, so I just covered and baked it in the oven.

[emptyspool]

I made this last night and thought it was quite good. I even had two 15 yr old boys partake. My son said he thought it had a bit too much lemon, but there was none left on the plate. Easy to make. I had plain goat cheese so threw in a bit of italian herbs. I would like to have the sauce graysangel referred too as I thought it could use just a bit more to kick it up. Also I would salt and pepper the outside of the chicken breast before browning it. I served it with a potato casserole and peas.

[JennieL]

I made this last night with my super club. It was a big hit. We made 4 LARGE chix breasts. I used 4oz. of goat cheese. It took 25 minutes to bake, but we started with a 325 degree oven, because the angel food cake was baking.

The rolling was much easier than the other chix, artichoke stuffed recipie, where you had to cut a "pocket" for the stuffing.

[Ralph]

Another winner here!

Made it just as directed in the magazine along with the Barley Pilaf and wilted spinach. Delicious!

[kristalsnow7]

I made these over the weekend and thought the stuffing was excellent. Next time, I think I would use regular artichoke hearts, since I don't care for the oily marinated ones that much. I had to bake my chicken longer, too, and was wishing that I had seasoned it before browning it. I think the "outside" really needed more flavor---a sauce perhaps? I would definitely make the stuffing again, but might take JeAnne's suggestion and make the sauce that accompanied the other goat cheese-artichoke chicken recipe. Definitely worth repeating, though.

Kristal

[swquilts]

Made this whole menu tonight. After reading Kristal's comments about seasoning the outside of the meat I definitely did that! I did forget the lemon zest (oh well), but I don't think it hurt the flavors at all. I really liked the flavors of the artichokes and herbed goat cheese. We both liked it, maybe a repeater, and I have leftovers for lunch! :)

I really liked the bulgar pilaf. DH said it wasn't as good as the true Armenian way of adding about a pound of butter. :rolleyes:

Only problem was I didn't wilt enough spinach for both of us, so we had skimpy portions.

All in all a good meal and very filling.

[aggie94]

I made this tonight, along with the bulgur pilaf with pine nuts (and stir-fried kale with carrots, reviewed on another thread). I thought the chicken was OK. The filling was a bit too tangy for my taste. I thought at first that it was just too much lemon, but I think it was that, plus maybe my slight distaste for goat cheese. :o Anyway, I seasoned the chicken breasts after pounding with salt and pepper, and they came out very moist and flavorful. I might have liked the chicken better if there had been less filling, but it was a nice accompaniment to the bulgur pilaf, which was a little bland (next time, more salt is in order, although it was otherwise a great first experience with bulgur). I would make both recipes again, with some tweaking of the filling recipe on the chicken -- about 1/2 the amount of lemon zest, and possibly a milder cheese (like Rondele) -- and the addition of more salt in the bulgur. Oh, and I personally didn't miss a sauce on the chicken.

[Kristilyn1]

Made this tonight---subbing feta for the goat cheese. Very delicious. A dab of a butter sauce would really put it over the top, but I guess that is not supposed to be the point....LOL.

Definitely will make again---did 4- 6 oz. breasts and had plenty of filling left over.

Kristi

[Peggy]

We had this for dinner last weekend and thought it was excellent. I did use goat cheese and my DH didn't notice. My DD, on the other hand, is blessed with "goat cheese radar" and identified it immediately!! She quietly scraped out the filling and ate the rest.:rolleyes: I thought the goat cheese flavor was extremely mild in this recipe but she can find it everytime! I also made the bulgar recipe on the same page and that was a big winner with everyone!!

Peggy

[lhall]

I finally made this. I had a tad too much lemon and the flavor was a little strong. Other than that it was very good. The filling was moist and creamy. I used a combination of feta and goat cheese because I had just a little bit of each in the fridge that needed to be used.

Leigh

[RobinC]

Add me to the list. :)

I made this last night and loved it (so did arling BF ;) ). I used herbed feta rather than goat cheese. I really liked the added tang from the lemon zest. Iserved with with a WW receipe that I have for orzo with olives, chives, and greek seasoning. This one will be repeater in our house. :)

[d_ferrero]

Another in my series of "let's clean out the fridge/freezer" recipes, I can't believe I missed this one last April. This recipe may singlehandedly convince me to toss my hand-me-down meat mallet (originally a wedding gift for my parents -- in 1956!) and actually learn to "pound to 1/4" thicknesss". Needless to say, mine wasn't nearly as pretty as the picture, but it tasted phenomenal! This is definitely a make-again, and I'm going to take Helene's hint and try it with roasted peppers. I think it would also be good (though perhaps not as healthy) with black olives...

I paired it with leftover Edamame-Avocado Soup from Monday night. Two new recipes in 2004 and both have been hits... perhaps I should crack open the J/F issue and take a look? :)