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!
Stuffed Chicken Breasts with Artichoke Hearts and Goat Cheese
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)
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Amount per serving
- Calories: 194
- Calories from fat: 25%
- Fat: 5.3g
- Saturated fat: 1.8g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 0.6g
- Protein: 29.2g
- Carbohydrate: 6.2g
- Fiber: 0.4g
- Cholesterol: 72mg
- Iron: 1.4mg
- Sodium: 437mg
- Calcium: 61mg
- 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)
- 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.
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