Stuffed Chicken Breasts with Artichoke Hearts and Goat Cheese

By Mistyrain

Herbes de Provence lend their aromatic powers to these artichoke and goat cheese stuffed chicken breasts, a simple and delicious meal if you have dried herbs handy.

Ingredients

• 2 teaspoons olive oil, divided
• 3/4 cup frozen artichoke hearts, thawed and chopped
• 1/4 cup minced shallots, about 3 each
• 1/4 cup crumbled goat or feta cheese, about 1ounce
• 1 teaspoon dried herbes de Provence or thyme, divided
• 1/4 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 4 4-ounce skinned, boned chicken breast halves
• 1 cup fat-free, low sodium chicken broth
• 2 tablespoons fresh lemon juice
• 2 teaspoons cornstarch
• Chopped fresh parsley (optional)
• Lemon rind strips (optional)

Details

Servings 4

Preparation

Step 1

Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add artichokes and shallots; sauté 4 minutes. Remove from pan; cool. Stir in cheese, 1/2 teaspoon herbes de Provence, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff 2 tablespoons artichoke mixture into each pocket.

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. Add 1/2 teaspoon herbes de Provence 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. Garnish with parsley and lemon strips, if desired.