Stuffed Chicken Breasts with Artichoke Hearts and Goat Cheese
Jessica
ingredients
- 2 tsp olive oil, divided
- 3/4 cup frozen artichoke hears, thawed and chopped
- 1/4 cup minced shallots (about 3)
- 1/4 cup (1 ounce) goat cheese or feta cheese
- 1 tsp dried herbes de Provence
- 1/4 tsp salt, divided
- 1/4 tsp pepper, divided
- 4 (4 ounce) skinned, boned chicken breast halves
- 1 cup fat-free, less sodium chicken broth
- 2 tbsp fresh lemon juice
- 2 tsp cornstarch
directions
- 1
Heat 1 tsp oil in a nonstick skillet over medium high heat. Add artichokes and shallots, saute 4 minutes. Remove from pan; cool. Stir in cheese, 1/2 tsp herbes de Provence, 1/8 tsp salt and 1/8 tsp pepper.
- 2
Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tbsp artichoke mixture into each pocket.
- 3
Heat 1 tsp oil in a large nonstick skillet over medium heat. Add chicken, and sprinkle with 1/8 tsp salt and pepper; saute 6 minutes on each side or until cooked through. Remove from pan; keep warm. Add 1/2 tsp 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.
Source: Jessica
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