I have never fixed stuffed chicken breasts, at least not that I can recall. It always seemed to0 fussy - trying to cut a slit without going all the way through on either side, stuffing the filling in only to have seep out as you cook it - it all seemed like too much trouble.
I'm happy to say that I was wrong - at least judging from my first experience. This recipe from Cooking Light has been on my "to try" list for ages. No kidding - the recipe is from 1997 - I wonder if it's actually been on my list that long???
In any case, this recipe calls for a fairly simple list of ingredients and was suprisingly easy to assemble. The flavors of artichoke, lemon and goat cheese melded together very nicely and I even had enough topping leftover to sprinkle on top, giving an additional flavor boost. I forgot to reserve the artichoke juices, but I simply put in a bit of wine as a substitution which worked beautifully, although I think we all would have been happier if there had been a bit more sauce to go around.
My youngest does not care for artichokes or goat cheese, but that wasn't a problem - it's very easy to simply cook up one plain chicken breast to satisfy the picky eaters, a definite bonus.
Now that I'm no longer intimidated to cook stuffed chicken breasts, I can't wait to try other fillings!