Stuffed Chicken Breasts With Artichoke Hearts And Goat Cheese Recipe

Name: Stuffed Chicken Breasts With Artichoke Hearts And Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil, divided; 3/4 cup frozen artichoke hearts, thawed and chopped; 1/4 cup minced shallots (about 3); 1/4 cup (1 ounce) crumbled goat or feta cheese; 1 teaspoon dried herbes de Provence or thyme, divided; 1/4 teaspoon salt, divided; 1/4 teaspoon black pepper, divided; 4 (4-ounce) skinned, boned chicken breast halves; 1 cup fat-free, less-sodium chicken broth; 2 tablespoons fresh lemon juice; 2 teaspoons cornstarch; Chopped fresh parsley (optional); Lemon rind strips (optional)

Servings: persons

2 teaspoons olive oil, divided
3/4 cup frozen artichoke hearts, thawed and chopped
1/4 cup minced shallots (about 3)
1/4 cup (1 ounce) crumbled goat or feta cheese
1 teaspoon dried herbes de Provence or thyme, divided
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
4 (4-ounce) skinned, boned chicken breast halves
1 cup fat-free, less-sodium chicken broth
2 tablespoons fresh lemon juice
2 teaspoons cornstarch
Chopped fresh parsley (optional)
Lemon rind strips (optional)

1
Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add artichokes and shallots; saute 4 minutes. Remove from pan; cool. Stir in cheese, 1/2 teaspoon herbes de Provence, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
2
Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons artichoke mixture into each pocket.
3
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add chicken, and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper; saute 6 minutes on each side or until done. Remove from pan; keep warm. Add 1/2 teaspoon herbes de Provence and broth to pan; bring to a boil. Combine juice and cornstarch; add to broth mixture, stirring with a whisk. Cook 1 minute or until thick. Return chicken to pan; cover and cook 2 minutes or until thoroughly heated. Garnish with parsley and lemon strips, if desired.

328

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 13 ingredients. The key ingredients include: 2 teaspoons olive oil, divided, 3/4 cup frozen artichoke hearts, thawed and chopped, 1/4 cup minced shallots (about 3), 1/4 cup (1 ounce) crumbled goat or feta cheese, and more.

Yes, Stuffed Chicken Breasts With Artichoke Hearts And Goat Cheese 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.

Stuffed Chicken Breasts With Artichoke Hearts And Goat Cheese

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