Stuffed Chicken Breasts with Artichoke Hearts and Goat Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Stuff everyday chicken breasts with goat cheese and artichokes for a sophisticated dinnertime favorite that's both easy and elegant. Ingredients:
2 teaspoons olive oil, divided |
3/4 cup frozen artichoke hearts, thawed and chopped |
1/4 cup minced shallots (about 3) |
1/4 cup (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 |
4 (4-ounce) 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) |
Directions:
1. 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.
2. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons artichoke mixture into each pocket.
3. 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.
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