Rating: 4.5 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Stuff everyday chicken breasts with goat cheese and artichokes for a sophisticated dinnertime favorite that's both easy and elegant.

Jeanne Thiel Kelley
Recipe by Cooking Light March 1999

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Credit: Randy Mayor; Styling: Lydia E. DeGaris

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

194 calories; calories from fat 25%; fat 5.3g; saturated fat 1.8g; mono fat 2.3g; poly fat 0.6g; protein 29.2g; carbohydrates 6.2g; fiber 0.4g; cholesterol 72mg; iron 1.4mg; sodium 437mg; calcium 61mg.
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