Artichoke and Goat Cheese Stuffed Chicken Breasts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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delicious and loaded with protein Ingredients:
7 ounce artichoke bottoms |
1/4 cup crumbled feta cheese |
2 tablespoons chopped chives |
3/4 teaspoons chopped fresh thyme |
3/4 teaspoons grated lemon rind |
16 ounce chicken breast halves |
1 dash of black pepper |
1 teaspoon olive oil |
1 teaspoon cornstarch |
1 tablespoon lemon juice |
Directions:
1. # Drain artichokes in a colander over a bowl, reserving liquid. Coarsely chop artichokes. Combine artichokes, cheese, 1tablespoon chives, 1/2 teaspoon thyme, and 1/2 teaspoon of lemon rind in a medium bowl.
2. # Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff about 1/4 cup artichoke mixture into pockets. Sprinkle chicken with pepper.
3. # Heat oil in large skillet over medium-high heat. Add chicken breasts and cook 6-8 minutes on each side, or unti lchicken is done. Remove chicken from pan; keep warm.
4. # Add reserved artichoke liquid and remaining thyme and lemon rind to pan. Combine cornstarch and lemon juice; add to pan. Cover and simmer 2 minutes, or until thoroughly heated. Spoon sauce over chicken and top with remaining chives.
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