Goat Cheese and Artichoke Chicken Breasts

By imsuzie2

Ingredients
  • 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.

Directions
  1. 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.

  2. Wash chicken breasts and pat dry. Slice horizontally to create pocket. Rub remaining salt and pepper evenly over front and back of each breast.

  3. Stuff 2 tablespoons artichoke mixture into each pocket.

  4. Preheat oven to 350°F.

  5. 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.

  6. Remove breasts to oven-proof dish. Cook in oven 15 minutes or until internal temperature reads 165°F on meat thermometer.

  7. 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.

  8. In small bowl, whisk lemon juice and cornstarch. Add to bubbling broth. Whisk continuously for 1 minute until sauce is thick.

  9. When chicken is baked, transfer to skillet along with any baking juices. Cover and cook on stove top for 2 minutes.

  10. 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.


Nutritional Facts

Servings
2
Amount Per Serving
Calories
95.1
Total Carbohydrate
3.6 g
Dietary Fiber
1.4 g
Sugars
0.3 g
Total Fat
2.4 g
Saturated Fat
0.6 g
Unsaturated Fat
1.8 g
Potassium
183.7 mg
Protein
14.4 g
Sodium
198.5 mg

chicken/poultry chicken ultra-low-carb main dish

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