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Stuffed Chicken Breasts with Artichoke Hearts and Goat Cheese

Photo: Randy Mayor; Styling: Lydia E. DeGaris
Yield 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)
Stuff everyday chicken breasts with goat cheese and artichokes for a sophisticated dinnertime favorite that's both easy and elegant.

Ingredients

  • 2 teaspoons olive oil, divided
  • 3/4 cup frozen artichoke hearts, thawed and chopped
  • 1/4 cup minced shallots (about 3)
  • 1/4 cup (1 ounce) crumbled goat or feta cheese
  • 1 teaspoon dried herbes de Provence or thyme, divided
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 4 (4-ounce) skinned, boned chicken breast halves
  • 1 cup fat-free, less-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons cornstarch
  • Chopped fresh parsley (optional)
  • Lemon rind strips (optional)

Nutrition Information

  • calories 194
  • caloriesfromfat 25 %
  • fat 5.3 g
  • satfat 1.8 g
  • monofat 2.3 g
  • polyfat 0.6 g
  • protein 29.2 g
  • carbohydrate 6.2 g
  • fiber 0.4 g
  • cholesterol 72 mg
  • iron 1.4 mg
  • sodium 437 mg
  • calcium 61 mg

How to Make It

  1. Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add artichokes and shallots; sauté 4 minutes. Remove from pan; cool. Stir in cheese, 1/2 teaspoon herbes de Provence, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

  2. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons artichoke mixture into each pocket.

  3. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add chicken, and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper; sauté 6 minutes on each side or until done. Remove from pan; keep warm. Add 1/2 teaspoon 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 or until thick. Return chicken to pan; cover and cook 2 minutes or until thoroughly heated. Garnish with parsley and lemon strips, if desired.