Artichoke and goat cheese stuffed chicken breasts
Artichoke-and-Goat Cheese-Stuffed Chicken Breasts
1 (14 oz) can artichoke bottoms
1/2 cup (2 oz) crumbled reduced-fat (light) goat or feta cheese
1/4 cup chopped chives, divided
1 1/2 tsp chopped fresh thyme, divided
1 1/2 tsp grated lemon rind, divided
8 (6 or 8 oz) boneless, skinless chicken breasts halves, size according to plan
1/4 tsp pepper
2 tsp olive oil, divided
1 tsp cornstarch
2 tbsp lemon juice
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 rind in a medium bowl; stir well.
Cut a horizontal slit through 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.
Heat 1 teaspoon oil in a skillet coated with cooking spray over medium-high heat.
Add 4 chicken breasts, and sauté 6 minutes on each side or until chicken is done. Remove chicken form 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 rind to skillet. If needed, stir in 1/4 cup reduced-sodium, fat-free chicken broth to create more sauce.
Combine cornstarch and lemon juice; stir well. Add to skillet. Bring to a boil; cook 1 minute, stirring constantly. Return chicken to skillet.
Cover and simmer 2 minutes or until thoroughly heated. Spoon sauce over chicken. Top with 2 tablespoons chives.
Makes: 8 servings
Serving size: 1 chicken breast with about 1 tbsp sauce
LA Exchange: 1 Protein, 1 Vegetable, 1 Condiment
Please remember to use this recipe in moderation while in your weight loss program for continued success.