Chicken Stuffed with Goat Cheese and Artichokes
Useful for much more than just making sandwiches, a panini press and grill can be used to quickly brown both sides of a chicken breast at once, making it a great tool for quick weekday dinners. For this recipe, look for boneless chicken breasts with the skin still on, so you can tuck the flavorful mixture of goat cheese and artichoke hearts under the skin.
- 2 oz. (60 g) goat cheese
- 1 shallot, minced
- 2 Tbs. chopped water-packed artichoke hearts
- 1 tsp. minced garlic
- 1 tsp. grated lemon zest
- Kosher salt and freshly ground pepper
- 2 skin-on, boneless chicken breasts
In a small bowl, stir together the goat cheese, shallot, artichoke hearts, garlic, lemon zest and a large pinch each of salt and pepper.
Using your fingertips, loosen the skin on each chicken breast to create a small pocket. Spoon half of the goat cheese mixture under the skin of each breast, then gently spread out the mixture with your fingertips, making sure to keep the skin intact. Season the chicken with salt and pepper.
Preheat an electric panini press on the “sear” setting according to the manufacturer’s instructions.
Place the chicken breasts on the preheated panini press, close the lid and cook until the chicken is lightly browned and cooked through, about 10 minutes.
Transfer the chicken breasts to a platter and cover loosely with aluminum foil. Let rest for 5 minutes. Cut each chicken breast on the diagonal into thick slices and serve immediately. Serves 2 to 4.
Williams-Sonoma Test Kitchen