Stuffed chicken breast is an easy way to change every night’s baked chicken into a new dish. This recipe, with artichoke hearts, feta cheese, kalamata olives and fresh basil, has a Mediterranean feel to it. While I very rarely eat poultry or beef*, my husband still needs his protein! This recipe is perfect for two for a healthy dinner, or for one as a dinner one night and leftovers for lunch the next day. Stuffed chicken breast is a great choice for a weeknight meal.
Stuffed Chicken Breast
2 chicken breast cutlets (about 1/2 lb total)
4 artichoke hearts (about 1/2 can)
6 kalamata olives
1 oz feta cheese
10 basil leaves (a small handful)
1/2 cup whole wheat bread crumbs
kosher salt to taste
Canola oil spray
1 tbs olive oil
1. Preheat your oven to 375 degrees. Dice your artichoke hearts, olives, and cheese and place in a bowl. Chop the basil and add to the bowl. Sprinkle with kosher salt.
2. Spray a baking pan with canola or olive oil. Pound the chicken breasts until thin. Sprinkle with kosher salt and add half of the artichoke heart mixture to the center of one breast. Roll up and dredge in the bread crumbs until covered. Repeat with the second chicken breast. Place both chicken breasts in a baking pan and drizzle with olive oil. Bake for 35 minutes or until cooked through. Enjoy!
*I wish I could make myself eat poultry and beef more often, but somehow I now have an aversion to it. I wish I didn’t.
Do you have a go to chicken recipe? Please feel free to share it in the comments- we could all use a little help staying creative with chicken breast!