Artichoke and Goat Cheese Stuffed Chicken Breasts

Serves 2

2 teaspoons olive oil
2 medium chicken breasts on the bone with skin
2 tablespoons Silver Palate Artsy Artichoke Spread
1 ounce goat cheese
Salt and pepper to taste
1 teaspoon paprika
Watercress sprigs, to garnish.


The blend of artichokes and goat cheese tucked under a chicken's skin perfumes the entire breast with the most sublime flavor. Preheat oven to 375° F. Brush a baking pan large enough to hold breasts with oil. Cut off extra fat and ribs from breasts. Working from the top, carefully work your fingers between breast and skin, leaving sides attached. Mix Silver Palate Artsy Artichoke Spread and goat cheese together in a small bowl. Gently spread mixture over breast meat as evenly as possible. Pat skin flat and place skin side up in pan. Brush with remaining oil, season with salt and pepper, and bake until done, about 30 to 35 minutes. 10 to 15 minutes before breasts are done, sprinkle paprika over them and continue cooking until skin is richly colored and juices run clear when breast is pricked with a knife. Add a sprig of watercress and server.