1/2 tsp olive oil , divided
1 1/2 oz frozen artichokes hearts , thawed and chopped
1/4 large shallots , 1/4 cup (peeled and chopped)
1/4 oz goat cheese , 1/4 cup (or crumbled feta)
1/4 tsp ground thyme , divided (or herbes de Provence)
1/16 tsp salt , divided
1/16 tsp black pepper , divided
1 boneless skinless chicken breasts
1/4 cup low sodium chicken broth
1/2 tbsp fresh lemon juice
1/2 tsp cornstarch
1/4 oz chopped parsley (optional)
1/4 tsp fresh lemon peel , grated (optional)
Feta cheese or blue cheese can be substituted in stuffing mix.
In large skillet, over medium high, heat 1 teaspoon olive oil. Add artichoke and shallots. Cook 4 minutes or until tender, stirring occasionally. Remove from pan and let cool slightly. Mix in cheese, 1/2 teaspoon thyme, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
Wash chicken breasts and pat dry. Slice horizontally to create pocket. Rub remaining salt and pepper evenly over front and back of each breast.
Stuff 2 tablespoons artichoke mixture into each pocket.
Preheat oven to 350°F.
Heat 1 teaspoon olive oil in large skillet over medium high. Place chicken breasts in pan and cook for 6 minutes without moving them. Reduce heat to medium, flip chicken breasts and cook additional 10 minutes or until golden brown.
Remove breasts to oven-proof dish. Cook in oven 15 minutes or until internal temperature reads 165°F on meat thermometer.
While chicken is baking, place pan back on stove top, add chicken stock and 1/2 teaspoon thyme and bring to boil. De-glaze pan by scraping brown bits from bottom. Stir until bits have dissolved.
In small bowl, whisk lemon juice and cornstarch. Add to bubbling broth. Whisk continuously for 1 minute until sauce is thick.
When chicken is baked, transfer to skillet along with any baking juices. Cover and cook on stove top for 2 minutes.
To serve, cut stuffed breasts in half. Place on dinner plates and top with sauce. Garnish with chopped parsley and grated lemon zest, if desired.
- Amount Per Serving
- Total Carbohydrate
- 3.6 g
- Dietary Fiber
- 1.4 g
- 0.3 g
- Total Fat
- 2.4 g
- Saturated Fat
- 0.6 g
- Unsaturated Fat
- 1.8 g
- 183.7 mg
- 14.4 g
- 198.5 mg