Chicken Breasts stuffed with artichokes, lemon, and goat cheese

Categories: artichoke, chicken, entree, gluten-free, quinoa

Ingredients

• 2 1/2 tbl Italian seasoned breadcrumbs
• 2 Tsp grated lemon rind
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1 6oz. jar marinated artichokes, drained and chopped (though I used frozen)
• 3 oz pkg herbed goat cheese, softened
• 4 6 oz chicken breasts halves, pounded to 1/4"
• Quinoa ingredients:
• 2 tsp olive oil
• 1 c. quinoa
• 1/3 c. sliced green onions
• 1/2 c. chopped shitake mushrooms
• 1/8 tsp salt
• 14 oz. chicken broth
• 2 tbl pine nuts
• 2 tbl chopped fresh parsley

Directions

1. t oven to 375.

2. Combine first 6 ingredients, stir well.

3. Top each breast with 2 tbl cheese mixture, roll up and secure with wooden picks.

4. Heat a large non-stick, oven-proof skillet with cooking spray over medium high heat.

5. Add chicken and cook 3 minutes on each side or until browned.

6. Bake at 375 for 15 minutes or until chicken is done.

7. Quinoa

8. Meanwhile, heat oil over medium high heat. Saute quinoa, onions, mushrooms, salt for 5 minutes.

9. Stir in chicken broth and bring to a boil.

10. Cover, reduce heat and simmer 15 minutes.

11. Remove from heat and let stand covered for 5 minutes.

12. Stir in pine nuts and parsley.

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