THE PINK SHOE COOKBOOK

If you know me you know i love chicken, and am always looking for things to stuff into it.

In this case, I took a Cooking Light recipe that was a little too complicated for a Tuesday Night dinner, and made it easier.


Artichoke & Goat Cheese Chicken Roulades.

4 large boneless, skinless chicken breasts
3 oz goat cheese crumbles
4 artichoke bottoms (from can, drained, and reserve juice) chopped roughly
3 scallions (the green tops) chopped
2 tsp olive oil
salt and pepper
1/2 lemon
toothpicks

Tenderize chicken breasts until uniformly 1/4 inch thick. Salt and pepper liberally.

In bowl, combine chopped artichoke, goat cheese crumbles, scallions, and a squeeze of lemon juice. Combine well.

Spread even amount of goat cheese mixture on top part of each flattened chicken breast. Roll tightly, lengthwise, and secure with tooth picks.

Heat pan with olive oil over medium high heat and add chicken. Cook until brown, sprinkling with lemon juice, and reserved artichoke juice. About 10 minutes total. Remove toothpicks and serve with pan sauce drizzled on top and sprinkle extra chopped scallion tops.

Serves four. And has about 160 calories per chicken breast. Not bad!! If the roulades seem too annoying you can always stuff the breasts by not tenderizing them, slitting them at the thickest part and stuffing the goat cheese mixture in there