Artichoke And Goat Cheese Stuffed Chicken Breasts R

Name: Artichoke And Goat Cheese Stuffed Chicken Breasts Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: canned artichoke bottoms (14-oz); 1/2 c. crumbled goat or possibly feta cheese (2 ounces); 1/4 c. minced chives divided; 1 1/2 tsp minced fresh thyme divided; 1 1/2 tsp grated lemon rind divided; 8 x skinless boneless chicken breast halves (4-oz); 1/4 tsp pepper; 2 tsp extra virgin olive oil divided; 1 tsp cornstarch; 2 Tbsp. lemon juice

Servings: persons

1
1.
2
Drain artichokes in a colander over a bowl, reserving liquid.
3
Coarsely chop artichoke bottoms.
4
Combine artichokes, cheese, 2 Tbsp.
5
chives, 1 tsp.
6
thyme, and 1 tsp.
7
lemon rind in a medium bowl; stir well.
8
2.
9
Cut a horizontal slit through thickest portion of each chicken breast half to create a pocket.
10
Stuff about 1/4 c. artichoke mix into each pocket.
11
Sprinkle chicken with pepper.
12
3.
13
Heat 1 tsp.
14
oil in a skillet over medium-high heat.
15
Add in 4 chicken breasts, and saute/fry 6 min on each side or possibly till chicken is done.
16
Remove chicken from skillet.
17
Set aside; keep hot.
18
Repeat procedure with 1 tsp.
19
oil and remaining chicken breasts.
20
Add in reserved artichoke liquid, 1/2 tsp.
21
thyme, and 1/2 tsp.
22
lemon rind to skillet.
23
Combine cornstarch and lemon juice; stir well.
24
Add in to skillet.
25
Bring to a boil; cook 1 minute, stirring constantly.
26
Return chicken to skillet.
27
Cover and simmer 2 min or possibly till thoroughly heated.
28
Spoon sauce over chicken.
29
Top with 2 Tbsp.
30
chives.
31
Yield: 8 servings (serving size: 1 chicken breast half and 1 Tbsp.
32
sauce).

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: canned artichoke bottoms (14-oz), 1/2 c. crumbled goat or possibly feta cheese (2 ounces), 1/4 c. minced chives divided, 1 1/2 tsp minced fresh thyme divided, and more.

Yes, Artichoke And Goat Cheese Stuffed Chicken Breasts Recipe 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.

That's it — enjoy your meal!

Artichoke And Goat Cheese Stuffed Chicken Breasts Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions