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Artichoke And Goat Cheese Stuffed Chicken Breasts

Artichoke And Goat Cheese Stuffed Chicken Breasts is built on Canned Artichoke Bottoms, Crumbled Goat Or Feta Cheese, Chives, Fresh Thyme, and Lemon Rind. Serves 8. Scale it up or down for the number of people at the table.

Ingredients

• Canned Artichoke Bottoms
• 1/2 cup
• 1/4 cup
• 1 1/2 tsp
• 1 1/2 tsp
• 8
• 1/4 tsp
• 2 tsp
• 1 tsp
• 2 tbsp
• 1

Method (preview)

1. 1

   Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket.

2. 2

   Stuff about 1/4 cup artichoke mixture into each pocket.

3. 3

   Sprinkle chicken with pepper.

4. 4

   Heat 1 teaspoon oil in a skillet over medium-high heat.

5. 5

   Add 4 chicken breasts, and saute 6 minutes on each side or until chicken is done.

6. 6

   Remove chicken from skillet.

7. 7

   Set aside; keep warm.

8. 8

   Repeat procedure with 1 teaspoon oil and remaining chicken breasts.

9. 9

   Add reserved artichoke liquid, 1/2 teaspoon thyme, and 1/2 teaspoon lemon rind to skillet.

10. 10

    Combine cornstarch and lemon juice; stir well.

11. 11

    Add to skillet.

12. 12

    Bring to a boil; cook 1 minute, stirring constantly.

13. 13

    Return chicken to skillet.

14. 14

    Cover and simmer 2 minutes or until thoroughly heated.

15. 15

    Spoon sauce over chicken.

16. 16

    Top with 2 tablespoons chives.

17. 17

    SODIUM 347mg; CALC 73mg