Stuffed Chicken Breasts with Artichoke Hearts and Goat Cheese

Stuffed Chicken Breasts with Artichoke Hearts and Goat Cheese
Photo by Randy Mayor

Ingredients

  • 2 teaspoons cornstarch
  • ¼ cup minced shallots (about 3)
  • 4 (4-ounce) skinned, boned chicken breast halves
  • ¼ teaspoon salt, divided
  • ¾ cup frozen artichoke hearts, thawed and chopped
  • Chopped fresh parsley (optional)
  • 1 cup fat-free, less-sodium chicken broth
  • + 6 more ingredients
    • Lemon rind strips (optional)
    • ¼ teaspoon black pepper, divided
    • ¼ cup (1 ounce) crumbled goat or feta cheese
    • 2 tablespoons fresh lemon juice
    • 1 teaspoon dried herbes de Provence or thyme, divided
    • 2 teaspoons olive oil, divided

Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add artichokes and shallots; sauté 4 minutes. Remove from pan; cool. Stir in cheese, 1/2 teaspoon herbes de Provence, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cut a horizontal slit through thickest portion of each breast half to form ...

View full recipe at My Recipes

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