Stuffed Chicken Breasts with Artichoke Hearts and Goat Cheese

Stuffed Chicken Breasts with Artichoke Hearts and Goat Cheese Recipe
Photo: Randy Mayor; Styling: Lydia E. DeGaris
Stuff everyday chicken breasts with goat cheese and artichokes for a sophisticated dinnertime favorite that's both easy and elegant.

Yield:

4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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.

Jeanne Thiel Kelley,

Cooking Light

March 1999
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