Italian Meats and Poultry Recipes - Artichoke-Chevre Stuffed Chicken Breasts

Ingredients    

• 1/4 cup olive oil

• 2 teaspoons dried thyme, crushed

• 1/4 teaspoon crushed red pepper

• 2 6-ounce jars marinated artichoke hearts, drained and chopped

• 4 ounces prosciutto, cut into thin strips

• 3 cloves garlic, minced

• 6 ounces goat cheese (chevre)

• 8 large chicken breast halves with skin and bone (4 to 5 pounds total)

• Salt

• Black pepper

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Method:

1. For filling, in a medium skillet heat 2 tablespoons of the olive oil over medium heat. Add thyme and crushed red pepper; cook for 1 minute.

2. Stir in artichokes, prosciutto, and garlic. Cook and stir for 4 minutes. Remove from heat; stir in goat cheese until melted. Cool filling completely.

3. Cut a horizontal pocket into each chicken breast half by cutting from one side almost to, but not through, the other side.

4. Stuff pockets with cooled filling. Use wooden picks to close pockets to keep in filling. Sprinkle with salt and black pepper.

5. Preheat oven to 350°F. In a large nonstick skillet heat the remaining 2 tablespoons olive oil over medium-high heat. Brown chicken breasts, a few at a time, in hot oil. Transfer chicken to a large baking dish.

6. Bake for 40 to 45 minutes or until no longer pink (170°F). Remove wooden picks before serving.