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Artichoke-and-Goat Cheese-Stuffed Chicken Breasts

Yield 8 servings (serving size: 1 stuffed chicken breast half)
This company-worthy stuffed chicken is filled with a savory mixture of artichokes and goat cheese instead of a breadcrumb mixture.

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

Nutrition 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

How to Make It

  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.

  4. carbo rating: 4

The Complete Step-by-Step Low Carb Cookbook