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Stuffed Chicken Breasts with Artichoke Hearts and Goat Cheese
Servings
4
Calories
290
kcal
Author
Jeanne Thiel Kelley, Cooking Light MARCH 1999
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
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.