Recipe - Artichoke Stuffed Chicken

Artichoke Stuffed Chicken

I'm not usually a big fan of baked chicken dishes but this one is quite good.  By browning the chicken first, you get a ton more favor.  I served it with spinach and couscous.

Artichoke Stuffed Chicken
2 1/2 Tbsp breadcrumbs
2 tsp grated lemon rind
1/4 tsp salt
1/4 tsp ground pepper
1/2 tsp italian seasoning
1 6-oz jar artichoke hearts, drained and chopped
3 oz feta cheese creamed with a splash or two of milk
4 6-oz boneless, skinless chicken breasts
olive oil

Preheat oven to 375 degrees.  Mix first 7 ingredients in a bowl and set aside.  Pound chicken breasts to a thickness of 1/4 inch. Set artichoke mixture on each chicken breast and roll tight.  Toothpick the edge to hold them together.  In an ovenproof skillet, heat a small amount of olive oil over medium-high heat.  Sear each chicken breast roll all sides until well browned.  Finish cooking in the oven for 15-20 minutes or until done.  Makes 4 servings.

Couscous with Toasted Pine Nuts
1- 10 oz box plain couscous
2 cups chicken stock
1/3 cup toasted pine nuts (you can toast them in a dry skillet or toaster oven)
2 green onion, chopped
salt & pepper to taste

Prepare couscous in chicken stock according to package directions.  Add pine nuts and green onion and serve.  Probably serves 6.

Lemony Spinach
1 bag baby spinach
olive oil
juice of 1/2 lemon
salt & pepper to taste

Cook spinach in a small amount of olive oil over medium-high heat.  Once spinach is wilted, sprinkle with lemon juice, salt & pepper.  Don't let the spinach over cook or it will get nasty!