Artichoke-and-Goat Cheese-Stuffed Chicken Breasts

Yield: 8 servings (serving size: 1 chicken breast half and 1 tablespoon sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 181
  • Calories from fat: 20%
  • Fat: 4.1g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 29g
  • Carbohydrate: 6.7g
  • Fiber: 0.1g
  • Cholesterol: 72mg
  • Iron: 1.5mg
  • Sodium: 347mg
  • Calcium: 73mg

Ingredients

  • 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

Preparation

  1. 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.
  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 each pocket. Sprinkle chicken with pepper.
  3. 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.
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