Stuffed Chicken Breasts with Artichoke Hearts and Goat Cheese
2 teaspoon olive oil, divided
3/4 cup artichoke hearts, chopped (I used canned)
1/4 cup minced shallots
1/4 cup crumbled goat or feta cheese
1 teaspoon thyme, divided
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
4 chicken breast halves, skinned/boned
1 cup fat-free chicken broth
2 tablespoon fresh lemon juice
2 teaspoon corn starch
Chopped fresh parsley (optional)
Heat 1 teaspoon olive oil in a skillet over medium heat. Add artichokes and shallots; saute 4 minutes. Remove from pan; cool. Stir in cheese, 1/2 teaspoon thyme, 1/8 teaspoon salt, 1/8 teaspoon pepper.
Cut a horizontal slit in breast to form a pocket. Stuff 2 tablespoon mixture into each pocket.
Heat 1 teaspoon olive oil in 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 thyme and broth to pan; bring to a boil. Combine juice and cornstarch; add to broth mixture, stirring with a whisk. Cook until thick (1 minute) Return chicken to pan; cover and cook 2 minutes or until heated through. Garnish with parsley.
Source: Cooking Light Magazine
Submitted by Tae Bo Master
Low-Fat Dishes
Poultry Dishes
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