Yield: Servings: 8 (Serving Size: 1 chicken breast and 1 Tbsp. sauce)
Prep Time: 15 minutes
Cook Time: 15 minutes
Goat cheese...lemon...thyme- those are good flavors together. This one might even be tasty with a few chopped sundried tomatoes added in.
1 (14 ounce) can artichoke bottoms
1/2 cup (2 ounces) crumble goat or feta cheese
1/4 cup chopped fresh chives, divided
1 1/2 teaspoons chopped fresh thyme, divided
1 1/2 teaspoons grated lemon peel, divided
8 (4-ounce) skinned, boned chicken breast halves
1/4 teaspoon pepper
2 teaspoons olive oil, divided
1 teaspoon cornstarch
2 Tablespoons freshly squeezed lemon juice
1. Drain artichokes in a colander over a bowl, reserving liquid. Coarsely chop artichoke bottoms. Combine artichokes, cheese, 2 Tablespoons chives, 1 teaspoon thyme, and 1 teaspoon lemon peel in a medium bowl; stir well.
2. Cut a horizontal slit in thickest portion of each chicken breast half to form a pocket. Stuff about 1/4 cup artichoke mixture into each pocket. Sprinkle chicken with pepper.
3. Heat 1 teaspoon oil in a skillet over medium-high heat. Add 4 chicken breasts, and cook 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm. Repeat procedure with 1 teaspoon oil and remaining chicken breasts. Add reserved artichoke liquid, 1/2 teaspoon thyme, and 1/2 teaspoon lemon peel to skillet. Combine cornstarch and lemon juice; stir well. add to skillet. Cover and simmer 2 minutes or until thoroughly heated.
4. Spoon sauce over chicken and top with 2 Tablespoons of chives.
Nutrition Facts-Amount Per Serving of 1 chicken breast and 1 Tablespoon sauce
Calories 200.64, Calories From Fat (25%) 51.02, Total Fat 5.6g, Sat Fat 2.59g, Cholesterol 72.29mg, Sodium 173.21mg, Carbohydrates 6.5g, Dietary Fiber 2.8g, Sugar 0.26g, Net Carbs 3.70g, Protein 31g
WW POINTS per serving:
Points Plus Program: 5 Old Points Program: 4
Source: RecipeGirl.com (via Cooking Light )