Artichoke-and-Goat Cheese-Stuffed Chicken Breasts

recipe
This company-worthy stuffed chicken is filled with a savory mixture of artichokes and goat cheese instead of a breadcrumb mixture.

Yield:

8 servings (serving size: 1 stuffed chicken breast half)

Recipe from

Oxmoor House

Nutritional Information

Calories 251
Caloriesfromfat 0.0 %
Fat 5.8 g
Satfat 2.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 42.7 g
Carbohydrate 4.6 g
Fiber 0.7 g
Cholesterol 106 mg
Iron 2.1 mg
Sodium 280 mg
Calcium 85 mg

Ingredients

1 (14-ounce) can artichoke bottoms
1/2 cup (2 ounces) crumbled goat cheese
1/4 cup chopped chives, divided
1 1/2 teaspoons chopped fresh thyme, divided
1 1/2 teaspoons grated lemon rind, divided
8 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil, divided
2 tablespoons fresh lemon juice
1 teaspoon cornstarch

Preparation

1. Drain artichokes in a colander over a bowl, reserving liquid. Coarsely chop artichokes. Combine artichokes, cheese, 2 tablespoons chives, 1 teaspoon thyme, and 1 teaspoon lemon rind in a medium bowl.

2. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 1/4 cup artichoke mixture into pockets. Sprinkle chicken with pepper.

3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 4 breast halves; cook 6 to 8 minutes on each side or until chicken is done. Remove chicken from pan; keep warm. Repeat with 1 teaspoon oil and 4 chicken breast halves. Add reserved artichoke liquid, 1/2 teaspoon thyme, and 1/2 teaspoon lemon rind to pan. Combine lemon juice and cornstarch; add to pan. Bring to a boil; cook 1 minute, stirring constantly. Return chicken to pan. Cover and simmer 2 minutes or until thoroughly heated. Spoon sauce over chicken. Top with 2 tablespoons chives.

carbo rating: 4

Note:

The Complete Step-by-Step Low Carb Cookbook

January 2005
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