Stuffed Chicken Breasts with Artichoke Hearts and Goat Cheese
- 2 teaspoons olive oil — divided
- 3/4 cup frozen artichoke hearts — thawed and chopped
- 1/4 cup minced shallots — (about 3)
- 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
- 16 ounces 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.
