Stuffed Chicken Breast with Artichoke hearts and Goat cheese
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- 2 teaspoon(s) olive oil divided
- 3/4 cup(s) frozen artichoke hearts thawed and chopped
- 1/4 cup(s) minced shallots (3)
- 1/4 cup(s) goat cheese crumbled
- 1 teaspoon(s) herb de provence or thyme divided
- 1/4 teaspoon(s) salt divided
- 1/4 teaspoon(s) pepper divided
- 4 chicken breasts halves skinned and boned
- 1 cup(s) fat free less sodium chicken broth
- 2 tablespoon(s) fresh lemon juice
- 2 teaspoon(s) corn starch
- fresh parsley chopped
- lemon rind strips optional
- Heat 1 tsp oil in non stick skillet over med. heat. Add artichokes and shallots, saute 4 min. Remove from pan, cool. Stir in cheese, 1/2 tsp herbes de provence, 1/8 tsp salt and 1/8 tsp pepper.
- Cut a horizontal slit thru thickest portion of each breasst half to form a pocket. Stuff 2 T. artichoke mixture into each pocket.
- Heat 1 tsp oil in large nonstick skillet over med heat. Add chicken and sprinkle with salt and pepper, saute 6 minutes on each side or until done. Remove from pan; keep warm. Add 1/2 tsp herbes de provence and broth to pan, bring to a boil. Combine juice and cornstarch; add to broth mixture, stirring with a whisk. Cook 1 minute until thick. Return chicken to pan, cover and cook 2 minutes or until thoroughly heated. Garnish with parsley and lemon strips.
This recipe is a personal recipe added by janebanta and has not been tested or endorsed by MyRecipes.
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Stuffed Chicken Breast with Artichoke hearts and Goat cheese Recipe at a Glance
- COURSE: Main Dishes