4 5-ounce boneless, skinless chicken breast halves
4 water-packed canned artichoke hearts, minced
¼ cup onion, minced
1 teaspoon crushed dried oregano, preferably Greek
freshly ground pepper
1 tablespoon olive oil
1 cup fat-free no-salt-added canned chicken broth
¼ cup + 1 1/2 tablespoons fresh lemon juice
4 slices lemon
2 teaspoons cornstarch
chopped parsley for garnish
Remove all visible fat from chicken, rinse and pat dry. Season chicken with salt (if using) and pepper.
Place halves between 2 pieces of plastic wrap and pound with the flat side of a meat mallet until the chicken is very thin and flat.
Combine artichoke hearts, onion, and oregano.
Spoon equal amounts of the artichoke mixture into the center of each pounded chicken breast to form a log. Roll up. Secure with a toothpick or skewer.
Heat oil in a non-stick skillet over medium heat. Add chicken and brown evenly on all sides. If some of the stuffing drops out, don't despair. It will flavor the sauce.
Pour on broth and lemon juice.
Top chicken with lemon slices, cover and simmer until chicken is cooked through (about 15 to 20 minutes).
Transfer chicken to a platter, discarding toothpicks/skewers. Keep warm (covering it in foil and putting it in the oven should work well).
Using a fork, mix cornstarch with the remaining 1 1/2 tablespoons lemon juice. Add to skillet and stir over high heat until slightly thickened.
Spoon lemon sauce onto chicken. Garnish with the cooked lemon slices and parsley.
- Total Fat
- Dietary Fiber
- 82 mg
- 401 mg