Stuffed Chicken Breasts with Artichokes and Goat Cheese
This dish looks like a gourmet menu item but is so easy to make. The chives, thyme and lemon zest pair perfectly with the mild goat cheese and the chicken. If you use feta, grab a light variety that will lessen the fat and sodium content.
Notes
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Preparation Time15 min
Cooking Time18 min
Ingredients
- 14 ounces can artichoke bottoms
- 1/2 cup goat or light feta cheese, crumbled
- 1/4 cup chives, chopped and divided
- 1 1/2 teaspoon fresh thyme, chopped and divided
- 1 1/2 teaspoon lemon rind, grated and divided
- 8 chicken breast halves, skinned and boned
- 1/4 teaspoon pepper
- 2 teaspoons olive oil, divided
- 1 teaspoon cornstarch
- 2 tablespoons lemon juice
Instructions
- Drain artichokes in a colander over a bowl, reserving liquid. Coarsely chop artichoke bottoms.
- Combine artichokes, cheese, 2 tablespoons chives, 1 teaspoon thyme, and 1 teaspoon lemon rind in a medium bowl; stir well.
- Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 1/4 cup artichoke mixture into each pocket. Sprinkle chicken with pepper.
- Heat 1 teaspoon oil in a skillet over medium-high heat. Add 4 chicken breasts, and saute 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm.
- Repeat procedure with 1 teaspoon oil and remaining chicken breasts. Add reserved artichoke liquid, 1/2 teaspoon thyme, and 1/2 teaspoon lemon rind to skillet.
- Combine cornstarch and lemon juice; stir well. Add to skillet. Bring to a boil; cook 1 minute, stirring constantly.
- Return chicken to skillet. Cover and simmer 2 minutes or until thoroughly heated. Spoon sauce over chicken. Top with 2 tablespoons chives.
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