- Skill Level: Intermediate
- Serves: 4
- Start to Finish: under 2 hours
- Prep: 20 minutes
- Cook: 45 minutes
- 731mg (30%) Sodium
- 13g Carbs
- 9g Fiber
- 14g (21%) Fat
- 6g (28%) Saturated Fat
- 1g Sugars
- 38g Protein
- 81mg (8%) Calcium
- 2mg (12%) Iron
This dish is simple enough for a weeknight meal.
Note: Nutritional information is based on using 10 ounce chicken breasts.
- 2 large (10- to 12-ounce) boneless skinless chicken breasts
- 4 ounces goat cheese, crumbled
- 1 cup spinach, washed and coarsely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 14-ounce can artichoke hearts, drained and quartered
- 2 tablespoons pitted Kalamata olives, coarsely chopped
- 1 tablespoon sherry vinegar
- 1/2 cup low-sodium chicken broth
1. Preheat oven to 400°F. On a clean work surface, slice chicken breasts almost in half horizontally and open them like a book. Combine goat cheese with chopped spinach and divide the mixture between the 2 breasts. Season with salt and pepper. Roll each breast into a tight log. Using kitchen twine, tie logs at 1 ½-inch intervals, or secure with toothpicks.
2. Heat olive oil in an ovenproof skillet and brown breasts evenly for about 10 minutes total. Add artichoke hearts, olives, and vinegar and cook for 2 minutes, or until most of the vinegar evaporates. Add chicken broth and cover pan tightly with aluminum foil. Place the skillet in the oven and cook for about 12 minutes. (When pierced, chicken should be moist, but juices should have no traces of pink.)
3. Place breasts on a cutting board. When cool enough to handle, remove strings (or toothpicks) and slice breasts into 1/2-inch-thick pieces and divide among 4 plates. Top each with artichokes, olives, and pan juices and serve.