Artichoke-And-Goat Cheese-Stuffed Chicken Breasts Recipe

Name: Artichoke-And-Goat Cheese-Stuffed Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14-ounce) can artichoke bottoms; 1/2 cup (2 ounces) crumbled goat or feta cheese; 1/4 cup chopped chives, divided; 1 1/2 teaspoons chopped fresh thyme, divided; 1 1/2 teaspoons grated lemon rind, divided; 8 (4-ounce) skinned, boned chicken breasts halves; 1/4 teaspoon pepper; 2 teaspoons olive oil, divided; 1 teaspoon cornstarch; 2 tablespoons lemon juice

Servings: persons

1 (14-ounce) can artichoke bottoms
1/2 cup (2 ounces) crumbled goat or feta cheese
1/4 cup chopped chives, divided
1 1/2 teaspoons chopped fresh thyme, divided
1 1/2 teaspoons grated lemon rind, divided
8 (4-ounce) skinned, boned chicken breasts halves
1/4 teaspoon pepper
2 teaspoons olive oil, divided
1 teaspoon cornstarch
2 tablespoons lemon juice

1
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 bpwl; stir well.
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 each pocket. Sprinkle chicken with pepper.
3
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 form skillet. Set aside; keep warm. Repeat procedure with 1 teaspoon oil and remaining chicken breats. 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.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (14-ounce) can artichoke bottoms, 1/2 cup (2 ounces) crumbled goat or feta cheese, 1/4 cup chopped chives, divided, 1 1/2 teaspoons chopped fresh thyme, divided, and more.

Yes, Artichoke-And-Goat Cheese-Stuffed Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke-And-Goat Cheese-Stuffed Chicken Breasts

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