Artichoke & Goat Cheese Stuffed Chicken
Source of Recipe
Unknown
Recipe Introduction
Submitted by Kheag
List of Ingredients
1 (14-ounce) can artichoke bottoms
1/2 cup (2 ounces) crumbled goat or feta cheese
1/4 cup chopped chives, divided
1 1/2 teaspoons chopped fresh thyme, divided
1 1/2 teaspoons grated lemon rind, divided
8 (4-ounce) skinned, boned chicken breast halves
1/4 tsp black pepper
2 teaspoons olive oil, divided
1 teaspoon cornstarch
2 tablespoons fresh lemon juice
Recipe
1. Drain artichokes in a colander over a bowl, reserving liquid.
Coarsely chop artichoke bottoms. Combine artichokes, goat cheese, 2
tbs chives, 1 tsp thyme, and 1 tsp lemon rind in a medium bowl.
2. Cut a horizontal slit through thickest portion of the chicken
breast to form a pocket. Stuff about 1/4 cup artichoke mixture into
pockets. Sprinkle chicken with pepper.
3. Heat 1 tsp oil in a large skillet over medium-high heat. Add 4
chicken breast halves; cook 6-8 minutes on each side or until chicken
is done. Remove chicken from pan; keep warm. Repeat procedure with 1
tsp oil and remaining 4 chicken breasts. Add reserved artichoke
liquid, 1/2 tsp thyme, and 1/2 tsp lemon rind to pan. Combine
cornstarch and lemon juice; add to pan. Bring to a boil; cook 1
minute, stirring constantly; Return chicken to pan. Cover and simmer 2
minutes or until thoroughly heated. Spoon Sauce over chicken. Top with
2 tbs chives.
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