Review Stuffed Chicken Breasts with Goat Cheese and Artichokes

[greysangel]

I'm sure this was probably already reviewed but I just wanted to add my BIG THUMBS UP for this CL recipie. I made this last night with the herbed basmati rice and steamed snow peas...DELICIOUS!! My husband who is blessed with an automatic head/stomach gauge (unlike me!) ate so much that he actually complained from being too stuffed http://www.cookinglight.com/bbs/biggrin.gif ...I'm pretty sure that was a first for him! Anyhoo this is a definite repeater. My only change is I would reduce the amount of chicken broth as 1)it took away from the other flavors and 2)it didn't thicken with just 2 tsps of cornstarch. I don't like using a lot of cornstarch so I would go down to 2/3 of a cup over 1 cup.

JeAnne

[Wendy w]

I made this last week and agree with you! It was easy and very impressive! I had it with a little Trader Joe' basmati rice blend and roasted broccoli, definitely a keeper!

[njwgood]

one of the best and easy "gourmet" recipes yet!

[MelissaAS]

I agree- a keeper! I always use feta instead of goat cheese though (just a feta fan, I guess).

[emilycat]

A couple questions for those of you who have tried this:
*Do you think it would work with halibut or another firm white fish?

*What issue is it in?

And Melissa, just in case you didn't know already http://www.cookinglight.com/bbs/smile.gif some types of goat cheese are feta -- there are several different types of feta, among them, cow's, sheep's and goat. Although there are different varieties of goat cheese, (chevre for one, which, if that's what the recipe calls for, I'm making an idiot of myself by needlessly explaining this...) feta is one of them.

[This message has been edited by emilycat (edited 03-14-2001).]

[makedah]

Whaddaya know. Just yesterday I made a note to try this. It is from March 1999. The story was about 12 ways to cook chicken. All the ways started with an "S." Stewed, spiced, skewered, smothered, etc. I tried 2 of the ways -- didn't like either. Maybe this time...

[DanaSD]

Thats definatley one of my favorite recipes and my guests are always impressed though it isn't very hard to make. It reheats well or I serve the left overs cold over a salad. The most difficult part is finding chicken breasts that are thick enough to stuff. Seems like a lot of the chicken I buy at our grocery store are thin or odd shaped.

Yummy - maybe I'll make it tonight since I think I have some left over goat cheese sitting in the fridge.

[This message has been edited by DanaSD (edited 03-24-2001).]

[makedah]

I just made this. (Well, half of the recipe.) It was wonderful. I wouldn't change anything about it. I wish I'd started with this recipe when I was trying those 12 ways! I found the recipe easy even though it was my first time stuffing chicken breasts. I didn't do it perfectly, and got some holes in the breasts, but the stuffing was so chunky I didn't have a problem with losing the stuffing. A definite repeat.

Emily -- I'm not a fish fan, so I can't say. The stuffing is very mild and 'herby' if that's any help.

BTW -- The recipes offered thyme as an option instead of the herbes de Provence. I used the thyme.

[This message has been edited by makedah (edited 03-24-2001).]

[goldilocks]

DanaSD, I encountered your same problem, so I just laid the breasts flat after pounding, put some filling in the middle and rolled them up. I secured them with toothpicks and proceeded to saute. I took out the toothpicks and they held together just fine.

Emilycat - this is just my opinion, but I don't think the taste would be right with fish. Wouldn't want you to ruin a good piece of halibut trying this out.

[deb]

Would someone please post this recipe? Sounds like one I would really like to try. Thanks!