• Cooking Time:
  • Servings:
  • Preparation Time:


This recipe is for pan-seared and roasted chicken crusted with an artichoke-and-cheese mixture. It is best served over creamy Yukon gold mashed potatoes with sauteed vegetables and a roasted pepper cream sauce.


  • Crust:
  • • 1 oz. crumbled goat cheese (I didn't have)
  • • 4 oz. shredded Havarti cheese
  • • 6 oz. roasted artichoke hearts
  • Chicken:
  • 2 5-oz. chicken breasts (trimmed)
  • Sauce:
  • • 2 tbsp. roasted red bell pepper (pureed)
  • • 4 oz. heavy cream
  • • salt and pepper


  • Crust:
  • Roast artichoke hearts drizzled with olive oil (I sprinkled with salt & pepper, I think it needed this extra seasoning) for about 10 minutes at 400 degrees. Allow to cool before cutting.
  • Combine chopped artichokes, goat cheese and Havarti cheese together. Blend well.
  • Chicken:
  • Heat saute pan over high heat. Add 3 tbsp. of olive oil.
  • Dredge chicken in seasoned flour and place in heated pan.
  • Pan sear chicken until golden brown on both sides.
  • Spread artichoke mixed over chicken breasts and roast in oven at 425 degrees for about 10 to 12 minutes.
  • Sauce:
  • Heat heavy cream to a slow boil. Add pepper puree and allow to cook until thickened. Season with salt and pepper

Categories: Main Dish 
© 2006-2017 BakeSpace, Inc. All Rights Reserved