Goat Cheese and Artichoke Stuffed Chicken Breasts Recipe

Name: Goat Cheese and Artichoke Stuffed Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons extra virgin olive oil; 1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme; ¼ teaspoon crushed red pepper flakes; ¾ cup artichoke heart, drained and coarsely chopped; 2 -3 garlic cloves, chopped; 4 -6 ounces crumbled goat cheese or 4 -6 ounces feta cheese; 2 tablespoons chopped and pitted black Greek olives; 2 tablespoons chopped sun-dried tomatoes packed in oil; 2 tablespoons chopped fresh basil; sea salt; fresh ground black pepper; 4 boneless skinless chicken breasts; 2 teaspoons extra virgin olive oil; sea salt; fresh ground black pepper; 1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme; 2 cups low sodium chicken broth; 1 lemon, juice and finely minced zest therefrom; 2 teaspoons cornstarch; chopped fresh parsley (to garnish)

Servings: persons

2 teaspoons extra virgin olive oil
1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
¼ teaspoon crushed red pepper flakes
¾ cup artichoke heart, drained and coarsely chopped
2 -3 garlic cloves, chopped
4 -6 ounces crumbled goat cheese or 4 -6 ounces feta cheese
2 tablespoons chopped and pitted black Greek olives
2 tablespoons chopped sun-dried tomatoes packed in oil
2 tablespoons chopped fresh basil
sea salt
fresh ground black pepper
4 boneless skinless chicken breasts
2 teaspoons extra virgin olive oil
sea salt
fresh ground black pepper
1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
2 cups low sodium chicken broth
1 lemon, juice and finely minced zest therefrom
2 teaspoons cornstarch
chopped fresh parsley (to garnish)

1
Stuffing: Heat olive oil in nonstick saute over medium heat.
2
Add thyme and red pepper, cook for 1 minute Add artichoke hearts and garlic.
3
Cook for 2-3 mins, stirring occasionally.
4
Remove from heat and stir in goat cheese, olives, sundried tomatoes, and basil.
5
Season to taste with salt and pepper.
6
Allow to cool.
7
Chicken: Rinse the chicken breasts and pat them dry with paper towels.
8
Place each breast between two sheets of plastic wrap and pound to flatten evenly to 1/4-in thickness.
9
Spread each breast with quarter of stuffing.
10
Fold breasts in half over the stuffing and use toothpicks to securely close sides.
11
Heat olive oil in large nonstick skillet over medium heat.
12
Add the chicken, season to taste with salt and pepper, and saute for 6 minutes on each side or until done.
13
Remove from pan and cover to keep warm.
14
Add the thyme, broth, and lemon zest to the pan.
15
Bring to boil.
16
Combine the lemon juice and cornstarch.
17
Add it to the broth mixture, stirring with a whisk.
18
Cook until thick, about 1 minute.
19
Return the chicken to the pan, cover and cook for 2 minutes or until thoroughly heated.
20
Serve garnished with fresh parsley, if desired.

911

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 20 ingredients. The key ingredients include: 2 teaspoons extra virgin olive oil, 1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme, ¼ teaspoon crushed red pepper flakes, ¾ cup artichoke heart, drained and coarsely chopped, and more.

Yes, Goat Cheese and Artichoke 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.

Goat Cheese and Artichoke Stuffed Chicken Breasts

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