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Stuffed chicken breasts
never fail to impress...
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14 ounce |
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can
artichoke bottoms |
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½ cup |
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(2 ounces)
crumble goat or feta cheese |
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¼ cup |
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chopped
fresh chives, divided |
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1½ tsp |
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chopped
fresh thyme, divided |
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1½ tsp |
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grated lemon
peel, divided |
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Eight
4-ounce |
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skinned,
boned chicken breast halves |
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¼ tsp |
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pepper |
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2 tsp |
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olive oil,
divided |
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1 tsp |
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cornstarch |
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2 Tbs |
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fresh lemon
juice |
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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. |
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2 |
Cut a horizontal
slit in thickest portion of each chicken breast half to
form a pocket. Stuff about ¼ cup artichoke mixture into
each pocket. Sprinkle chicken with pepper. |
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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, ½ teaspoon thyme, and ½ teaspoon lemon peel to
skillet. Combine cornstarch and lemon juice; stir well.
add to skillet. Cover and simmer 2 minutes or until
thoroughly heated. |
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4 |
Spoon sauce over
chicken and top with 2 Tablespoons of chives. |
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Servings: 8 |
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Yield: Serving Size: 1
chicken breast and 1 Tbs. sauce |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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200.64 |
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Calories From Fat (25%) |
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51.02 |
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% Daily Value |
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Total Fat
5.61g |
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9% |
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Saturated Fat 2.59g |
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13% |
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Cholesterol
72.29mg |
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24% |
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Sodium
173.21mg |
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7% |
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Potassium
480.01mg |
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14% |
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Carbohydrates
6.51g |
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2% |
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Dietary Fiber 2.81g |
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11% |
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Sugar 0.26g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
3.70g |
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Protein
30.62g |
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61% |
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Recipe Source |
| Cooking
Light |
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