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Stuffed Chicken Breasts with Artichoke Hearts and Goat Cheese
Servings 4
Calories 290 kcal
Ingredients
- 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
Instructions
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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.
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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
Stuffed Chicken Breasts with Artichoke Hearts and Goat Cheese
Amount Per Serving
Calories 290
Calories from Fat 36
% Daily Value*
Fat 4g6%
Cholesterol 66mg22%
Sodium 655mg28%
Carbohydrates 33g11%
Fiber 2g8%
Protein 30g60%
* Percent Daily Values are based on a 2000 calorie diet.
