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