This company-worthy stuffed chicken is filled with a savory mixture of artichokes and goat cheese instead of a breadcrumb mixture.

Recipe by Oxmoor House January 2005


Recipe Summary test

8 servings (serving size: 1 stuffed chicken breast half)


Ingredient Checklist


Instructions Checklist
  • Drain artichokes in a colander over a bowl, reserving liquid. Coarsely chop artichokes. Combine artichokes, cheese, 2 tablespoons chives, 1 teaspoon thyme, and 1 teaspoon lemon rind in a medium bowl.

  • Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 1/4 cup artichoke mixture into pockets. Sprinkle chicken with pepper.

  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 4 breast halves; cook 6 to 8 minutes on each side or until chicken is done. Remove chicken from pan; keep warm. Repeat with 1 teaspoon oil and 4 chicken breast halves. Add reserved artichoke liquid, 1/2 teaspoon thyme, and 1/2 teaspoon lemon rind to pan. Combine lemon juice and cornstarch; add to pan. Bring to a boil; cook 1 minute, stirring constantly. Return chicken to pan. Cover and simmer 2 minutes or until thoroughly heated. Spoon sauce over chicken. Top with 2 tablespoons chives.

  • carbo rating: 4


The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

251 calories; fat 5.8g; saturated fat 2.5g; protein 42.7g; carbohydrates 4.6g; fiber 0.7g; cholesterol 106mg; iron 2.1mg; sodium 280mg; calcium 85mg.