Artichoke and Goat Cheese Stuffed Chicken
A quick, easy and impressive recipe that's perfect for a special dinner!
Foto: RecipeGirl
Ingredients
- One 14-ounce can artichoke hearts
- ½ cup (2-ounces) crumbled goat or feta cheese
- ¼ cup chopped fresh chives, (divided)
- 1½ teaspoons chopped fresh thyme, (divided)
- 1½ teaspoons grated lemon zest, (divided)
- Eight 6-ounce skinned, boned chicken breast halves
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons extra virgin olive oil, (divided)
- 1 teaspoon cornstarch
- 2 tablespoons freshly squeezed lemon juice
Steps
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Drain the artichokes in a colander over a bowl, reserving the liquid. Coarsely chop the artichoke hearts. In a medium bowl, combine the artichokes, cheese, 2 tablespoons chives, 1 teaspoon thyme, and 1 teaspoon lemon zest; stir well.
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Cut a horizontal slit in the thickest portion of each chicken breast half to form a pocket. Stuff about ¼ cup of the artichoke mixture into each pocket. Sprinkle the chicken with pepper.
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Heat 1 teaspoon of oil in a skillet over medium-high heat. Add 4 chicken breasts, and cook 6 minutes on each side or until the chicken is done. Remove the chicken from the skillet. Set aside; keep warm. Repeat the procedure with 1 teaspoon of oil and the remaining chicken breasts.
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Add the reserved artichoke liquid, ½ teaspoon thyme, and ½ teaspoon lemon zest to the skillet. In a small bowl, combine the cornstarch and lemon juice; stir well. Add to the skillet. Cover and simmer for 2 minutes or until thoroughly heated.
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Spoon the sauce over the chicken and top with 2 tablespoons of chives.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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