Artichoke-and-Goat Cheese-Stuffed Chicken Breasts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This company-worthy stuffed chicken is filled with a savory mixture of artichokes and goat cheese instead of a breadcrumb mixture. Ingredients:
1 (14-ounce) can artichoke bottoms |
1/2 cup (2 ounces) crumbled goat cheese |
1/4 cup chopped chives, divided |
1 1/2 teaspoons chopped fresh thyme, divided |
1 1/2 teaspoons grated lemon rind, divided |
8 (6-ounce) skinless, boneless chicken breast halves |
1/4 teaspoon freshly ground black pepper |
2 teaspoons olive oil, divided |
2 tablespoons fresh lemon juice |
1 teaspoon cornstarch |
Directions:
1. Drain artichokes in a colander over a bowl, reserving liquid. Coarsely chop artichokes. Combine artichokes, cheese, 2 tablespoons chives, 1 teaspoon thyme, and 1 teaspoon lemon rind in a medium bowl.
2. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 1/4 cup artichoke mixture into pockets. Sprinkle chicken with pepper.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 4 breast halves; cook 6 to 8 minutes on each side or until chicken is done. Remove chicken from pan; keep warm. Repeat with 1 teaspoon oil and 4 chicken breast halves. Add reserved artichoke liquid, 1/2 teaspoon thyme, and 1/2 teaspoon lemon rind to pan. Combine lemon juice and cornstarch; add to pan. Bring to a boil; cook 1 minute, stirring constantly. Return chicken to pan. Cover and simmer 2 minutes or until thoroughly heated. Spoon sauce over chicken. Top with 2 tablespoons chives.
4. carbo rating: 4
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