Artichoke-and-Goat Cheese-Stuffed Chicken Breasts

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 251
  • Calories from fat: 0.0%
  • Fat: 5.8g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 42.7g
  • Carbohydrate: 4.6g
  • Fiber: 0.7g
  • Cholesterol: 106mg
  • Iron: 2.1mg
  • Sodium: 280mg
  • Calcium: 85mg

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. 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. 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. 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
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