Artichoke & Goat Cheese Stuffed Chicken & a Summer Quinoa Salad

The title of this post caught your attention, didn’t it? Last week, as I was thinking about what to make for my first *real* meal in my new apartment, I decided I wanted to make something different from the “normal” Monique meals. I always text my friend JP photo’s of my meals and he said a few weeks ago: “your meals always look the same! Delicious, but the same!”, so I decided it was time to change that! In addition to my meal looking different, I also wanted there to be no trace of zucchini or summer squash. No offense to either vegetable, but after 3 meals in a row with those veggies being the main focus (Summer Squash and Zucchini Lasagna, Zucchini Boats, and Zucchini & Summer Squash Parmesan), I wanted nothing to do with them!

While walking and talking to my mom, I decided to make one of my favorite “go to” chicken recipes: Artichoke and Goat Cheese Stuffed Chicken. A number of Christmas’ ago, my mom got me the Cooking Light Chicken cookbook and this was one of the first recipes I made from it. I’m not big on repeating recipes (why would you when there are SO MANY recipes to try?!), but I have repeated this recipe a handful of times because it’s THAT good. And, it’s really quite easy, which is always a nice thing.

Once I decided on the main dish, I looked through all of my Hannaford “Fresh” magazines (which always has delicious looking recipes- I’ve tried a number of them and have loved them all!), in search of a fun side dish. In the January/February 2013 edition, they had a recipe for a Toasted Quinoa-Pistachio Tabbouleh and I knew that was what I wanted to make. I ended up changing the recipe quite a bit, but I followed the dressing recipe to a T, so that counts for something, right? Anyway, these two recipes paired for a delicious Sunday dinner! I hope you enjoy them as much as I did 🙂

Artichoke & Goat Cheese Stuffed Chicken

-recipe is from Cooking Light

Ingredients – Just an FYI, since I was only cooking for myself, I halved the recipe below. This is how it is listed in the cookbook.

  • 2 1/2 tbsp. Italian-seasoned breadcrumbs
  • 2 tsp grated lemon ride (I don’t have a grader so I just squeezed the juice of a 1/2 of a lemon instead)
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 (6 oz) jar marinated artichoke hearts, drained & chopped
  • 1 (3 oz) package herbed goat cheese, softened
  • 4 (6 oz) skinless, boneless chicken breast halves

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Directions

1. Preheat oven to 375*.

2. Combine the first 6 ingredients, sir well.

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3. Flatten the chicken breasts so they are nice & thin- it’s easier to roll them this way. Place about 2tbsp of the cheese mixture and roll the chicken (jelly roll style). Secure with toothpicks.

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4. Heat a large skillet, coat with a little EVOO and brown the chicken rolls. Move the chicken rolls to a baking pan/dish and bake at 375* for about 15 minutes, or until the chicken is no longer pink.

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Summer Quinoa Salad

-Recipe from Hannaford’s Toasted Quinoa-Pistachio Tabbouleh. My changes are noted in red.

Ingredients

  • 1 cup quinoa
  • 1 3/4 cup low-sodium vegetable broth– I forgot to buy this so I just used 2 cups of water
  • 2 tbsp. EVOO
  • 2 tbsp. lemon juice
  • 2 cloves garlic, minced
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp crushed red pepper
  • 1/3 cup pistachios, roughly chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 English cucumber, diced
  • 1 cup chopped parsley (packed)– didn’t buy this so I skipped it, but added lots of basil!
  • 1/3 cup chopped fresh mint– thought this was weird so I skipped it
  • 2 scallions, thinly sliced– didn’t add this
  • 1/3 golden raisins– didn’t add this

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Directions

1. Heat a medium saucepan over medium heat. Add quinoa and toast, shaking the pan occasionally. Should brown in 3-5 minutes. Add broth, bring to a boil, reduce heat and simmer (covered) until quinoa is tender- about 15 minutes. Once it’s cooked, remove from the heat and let cool. I skipped this- I just cooked the quinoa with water according to the package- how boring 😉

2. While quinoa is cooking, prepare the dressing. In a small bowl, whisk oil, lemon juice, garlic, salt, black pepper and red pepper flakes.

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3. Chop the tomatoes and cucumber accordingly. If you’re following the recipe, also cut the scallions, parsley, and mint. Add to the dressing.

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4. Heat a small skillet over medium heat. Add pistachios and toast until fragrant and slightly browned (about 3 minutes). I did this, and burned them. Well, most of them. Whomp. (Don’t worry- I still used them)

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5. Once the quinoa has cooled, add it to the cucumbers, tomatoes and dressing. Mix well. Top with toasted pistachios. (if you’re following the recipe exactly, you’d be adding the quinoa to the veggies, herbs, and raisins.

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Ta-da! I steamed up some broccoli on the side, even though it wasn’t necessary. This was such a fun and delicious meal that was totally different from the normal meals I make. It’s a great dinner party meal, too!

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I happily ate leftovers of this meal for a good part of the week. Once the chicken was gone, I added the quinoa salad to a bed of lettuce, added some sliced turkey deli meat and goat cheese… ohhh my goodness! This was the best “salad” I’ve had in a long time.

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Questions for you: What’s a recipe that you tend to repeat? What’s your favorite salad right now?

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One thought on “Artichoke & Goat Cheese Stuffed Chicken & a Summer Quinoa Salad

  1. Jean Brennan says:

    the chicken is something I will definitely try–Colleen would like this too. I make zuch. parm. over and over again just the same way each time. It will soon be gone and I will eagerly wait for next summer. Saw butternut squash boats on Rachael yesterday and I will try those for sure–look delicious! It was done like twice baked potatoes.

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