Stuffed Chicken Breasts with Artichoke Hearts and Goat Cheese
4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)
Photo: Randy Mayor; Styling: Lydia E. DeGaris
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)
How to Make It
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.
Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons artichoke mixture into each pocket.
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.
What a wonderful meal! I typically have my chicken in the freezer separately and weighed, then defrost in microwave, I find it easier to cut the pocket when the chicken is about 50% thawed. Then I pop it back in the microwave to finish defrosting. I found that cooking 6 min on each side is fine, if your chicken breast is truly only 4 oz. I have never found breasts that small from the store, and I typically cut in half any breast that is 8 oz or more before I put them in the freezer. The idea of pounding them flat and rolling is a good one that I mean to try. I used herbed goat cheese in the roll, as goat cheese crumbles so easily, I rarely buy the pre-crumbled kind, as I don't find it to be as flavorful. I made a little extra sauce, but halved most of the rest of the recipe, as I was cooking for 2. The canned quartered artichoke hearts in water (drained) )worked fine. I have never found frozen artichoke hearts.I served with Parmesan Orzo (Cookling Light), steamed green beans with toasted almonds, and Fault Line Sauvignon Blanc.
Good recipe. I had thin breasts on hand, so I pounded them out a bit, and put the stuffing in jelly-roll style, and secured with toothpicks. I browned them a bit in the pan, and then transferred them to a baking dish covered with foil, and baked them for a few minutes. Made the sauce, then put the chicken back in the pan to finish. Nice way to use artichokes and chicken that is not pasta. I would make this again.
This is the best chicken recipe I've ever made! Outstanding! I had to cook the chicken a little longer than 6 minutes on each side but other than that I followed the recipe exactly! I served it with roasted yukon gold potatoes with shallots and steamed spinach. Both my grown kids loved this as well! I will be making this again and again!
Wow! I was excited about making this dish and it was better than I hoped. I added 2 cloves of garlic and 5 chopped sun-dried tomatoes (the kind you rehydrate, not the kind packed in oil) into the stuffing, and used 2 tsp fresh thyme instead of 1 tsp dried (didn't have herbs de provence). I used the same pan for the artichoke mixture, the chicken, and the sauce, and after I let the chicken sit while making the sauce I made sure to pour the accumulated juices back into the sauce to finish it. I used an herbed goat cheese which was amazing, but the sauce made the dish... ended up eating the extra out of the pan with a spoon! Will definitely make again... a dish to impress!
This chicken is drop dead delicious! Made it to the recipe but took the suggestion of another reviewer and finished, covered, in the oven. Pounded the chicken breasts and rolled up the filling jelly roll style (you can get more in there that way.) YUM!!!!!! Easy to make and very, very good. Served with a simple dinner salad and some pecan rice. DEFINITELY will make this again!
Excellent. Made minor adjustments. Used Feta instead of goat cheese. Cooked the chicken partially, removed and put into baking dish. Made the sauce and then added to the chicken and finished cooking in the oven. So good.
I found this recipe technically difficult - or maybe I'm just not that great of a cook - but I found it really hard to get the stuffing into the chicken breast. The chicken breast was so slippery that I could barely make a decent 'pocket' in the thickest part of the meat - and I'd accidentally poke holes on the side, allowing the stuffing to ooze out when cooking. I also got frustrated with the stuffing because it was so messy! I think it might have been better if I used a bag with a corner cut out to squeeze the stuffing into the chicken, or maybe even a syrine would have been helpful. The recipe took longer than I thought due to a) taking so long to make a pocket and stuff the chickens (I think it would be better to pound the chicken with a mallet and then ROLL the chicken around the stuffing) and b) the chicken breast was so big/thick that it took longer than 6 minutes on each side to cook (maybe cooking time will be shorter if baked). Even with all the extra time I spent - the flavors were really really good! It definitely tastes rich due to the goat cheese. I added sundried tomatoes and garlic to it. Also a good bit of red pepper flakes to the stuffing. I also used canned artichoke hearts instead of frozen. I was very liberal with the seasonings (and even seasoned again after it was done because I like my foods on the salty side). I didn't really measure any of the stuffing ingredients cause I made enough for 6 chicken breasts instead of 4. The sundried tomatoes definitely added a nice flavor to it, and without it, it would have felt like there was something missing. The red pepper flakes gave a nice kick to it. I think the next time I make this it will be easier because I will know what to expect and be more prepared. I served it with a side of uncut green beans/yellow wax beans and carrots.
This dish was fantastic! I'm so excited to have found a dish that is easy, light and flavorful that I can make for guests or an easy weeknight meal. I followed the recipe to a T except I used Alouette Light Herb cheese instead of goat cheese and pounded the chicken and rolled them instead of cutting a slit. I served with mashed potatoes and steamed green beans. P.S. I didn't double the sauce but did use slightly more than a cup of broth and it was the perfect pan sauce. It lasted for all the chicken and leftovers.