Nutritional Information
Calories 194
Fat 5.3g
Cholesterol 72.0mg
Sodium 437.0mg
Carbohydrates 6.2g
Fiber 0.4g


Servings
Serves 4
Each serving = 1 chicken breast half and 2 tablespoons sauce

Time To Cook
Total Cooking time: 30 minutes.

Stuffed Chicken Breasts With Artichoke Hearts and Goat Cheese


Ingredients
  • 2 teaspoons olive oil, divided
  • 3/4 cup Birds Eye frozen artichoke hearts, thawed and chopped
  • 1/4 cup minced shallots, about 3 total
  • 1/4 cup, 1 ounce crumbled goat or feta cheese
  • 1 teaspoon dried thyme, divided
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 4 - 4-ounce skinnless and boneless chicken breast halves
  • 1 cup fat-free, less-sodium College Inn chicken broth
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons cornstarch
  • Chopped fresh parsley
  • Lemon rind strips from fresh lemons


Directions
  
  1. Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add artichokes and shallots; sauté 4 minutes.
  2. Remove from pan; cool. Stir in cheese, 1/2 teaspoon dried thyme, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
  3. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons artichoke mixture into each pocket.
  4. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add chicken, and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper; sauté 6 minutes on each side or until done. Remove from pan; keep warm.
  5. Add 1/2 teaspoon dried thyme and broth to pan; bring to a boil. Combine juice and cornstarch; add to broth mixture, stirring with a whisk. Cook 1 minute or until thick. Return chicken to pan; cover and cook 2 minutes or until thoroughly heated.
  6. Garnish with parsley and lemon strips, if desired. Serve.



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