Artichoke-and-Goat Cheese-Stuffed Chicken Breasts



8 servings (serving size: 1 chicken breast half and 1 tablespoon sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 181
Caloriesfromfat 20 %
Fat 4.1 g
Satfat 1.6 g
Monofat 1.5 g
Polyfat 0.5 g
Protein 29 g
Carbohydrate 6.7 g
Fiber 0.1 g
Cholesterol 72 mg
Iron 1.5 mg
Sodium 347 mg
Calcium 73 mg


1 (14-ounce) can artichoke bottoms
1/2 cup (2 ounces) crumbled goat or feta cheese
1/4 cup chopped chives, divided
1 1/2 teaspoons chopped fresh thyme, divided
1 1/2 teaspoons grated lemon rind, divided
8 (4-ounce) skinned, boned chicken breasts halves
1/4 teaspoon pepper
2 teaspoons olive oil, divided
1 teaspoon cornstarch
2 tablespoons lemon juice


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

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

Heat 1 teaspoon oil in a skillet over medium-high heat. Add 4 chicken breasts, and sauté 6 minutes on each side or until chicken is done. Remove chicken form skillet. Set aside; keep warm. Repeat procedure with 1 teaspoon oil and remaining chicken breats. Add reserved artichoke liquid, 1/2 teaspoon thyme, and 1/2 teaspoon lemon rind to skillet. Combine cornstarch and lemon juice; stir well. Add to skillet. Bring to a boil; cook 1 minute, stirring constantly. Return chicken to skillet. Cover and simmer 2 minutes or until thoroughly heated. Spoon sauce over chicken. Top with 2 tablespoons chives.

Jeanne Kelley,

Cooking Light

May 1997
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