We hadn't been to the grocery store yet so had to come up with a recipe that used what I had in the fridge. Luckily, I often have unusual things like sun-dried tomatoes, artichoke hearts, and goat cheese! Because this is just too wonderful to describe. I like to filet chicken breasts in half horizontally before cooking. It makes them go further but also makes them easier to cook. You can prep the chicken ahead to cook later too (see recipe).
Artichoke Goat Cheese Stuffed Chicken Breasts
2 boneless skinless chicken breasts, cut in half horizontally (so 4 pieces of chicken)
2 TBSP extra-virgin olive oil, divided
1/2 tsp Italian seasoning
1/4 tsp crushed red pepper flakes
7 ounces marinated artichoke hearts, drained, rinsed, and coarsely chopped
2 tsp minced garlic cloves
1/4 tsp of kosher salt
Freshly ground black pepper to taste
3 ounces crumbled goat cheese
3 TBSP oil-packed sun-dried tomatoes, drained and coarsely chopped
1 tsp dried basil
Place each chicken breast between two pieces of plastic wrap and pound thin.
In a large skillet, heat 1 TBSP olive oil. Add Italian seasoning and crushed red pepper flakes. Saute 1-2 minutes.
Add garlic, artichoke hearts, salt, and pepper. Mix together and continue to saute about 3 minutes.
Transfer mixture to a medium bowl and allow to cool.
Mix goat cheese, sun-dried tomatoes, and basil into artichoke mixture.
Spoon mixture onto center of prepared chicken breasts. Spread out the mixture, leaving a margin around the edges. Roll chicken up tightly and wrap in plastic wrap. Refrigerate until ready to use.
(If making ahead just stop at this point until ready to cook.)
Sprinkle chicken breasts all over with chicken dust. (Note: See recipe below to make your own)
Preheat oven to 350F.
Heat 1 TBSP olive oil in skillet (use the same one from before to get extra flavor!) over medium high heat.
Cook chicken on all sides until browned. About 7 minutes total.
Move chicken to rack placed over a baking dish (you can skip the rack and place it right in the baking dish if you prefer). Bake 25 minutes until juices run clear.
Chicken Dust
2 TBSP dried onions
2 TBSP garlic powder
1 tsp cayenne pepper
Mix together in a small jar with a tight fitting lid. Store in the cupboard.