Goat Cheese and Artichoke Chicken Breasts - 3.6g Carbs, 1.4g Fiber, 0.3g Sugar
Source: dLife
Baked chicken breasts stuffed with creamy goat cheese and artichokes,
served with a lemon sauce.
Prep Time: 25 min
Cook Time: 35 min
Difficulty: INTERMEDIATE
Servings: 8
2 tsp olive oil, divided
6 oz frozen artichokes hearts, thawed and chopped
1 large shallots, 1/4 cup (peeled and chopped)
1 oz goat cheese, 1/4 cup (or crumbled feta)
1 tsp ground thyme, divided (or herbes de Provence)
1/4 tsp salt, divided
1/4 tsp black pepper, divided
4 boneless skinless chicken breasts
1 cup low sodium chicken broth
2 Tbsp fresh lemon juice
2 tsp cornstarch
1 oz chopped parsley (optional)
1 tsp fresh lemon peel , grated (optional)
1. In large skillet, over medium high, heat 1 teaspoon olive oil. Add
artichoke and shallots. Cook 4 minutes or until tender, stirring
occasionally. Remove from pan and let cool slightly. Mix in cheese,
1/2 teaspoon thyme, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
2. Wash chicken breasts and pat dry. Slice horizontally to create
pocket. Rub remaining salt and pepper evenly over front and back of
each breast.
3. Stuff 2 tablespoons artichoke mixture into each pocket.
4. Preheat oven to 350 degrees F.
5. Heat 1 teaspoon olive oil in large skillet over medium high. Place
chicken breasts in pan and cook for 6 minutes without moving them.
Reduce heat to medium, flip chicken breasts and cook additional
10 minutes or until golden brown.
6. Remove breasts to oven-proof dish. Cook in oven 15 minutes or
until internal temperature reads 165 degrees F on meat thermometer.
7. While chicken is baking, place pan back on stovetop, add chicken
stock and 1/2 teaspoon thyme and bring to boil. Deglaze pan by scraping
brown bits from bottom. Stir until bits have dissolved.
8. In small bowl, whisk lemon juice and cornstarch. Add to bubbling
broth. Whisk continuously for 1 minute until sauce is thick.
9. When chicken is baked, transfer to skillet along with any baking
juices. Cover and cook on stovetop for 2 minutes.
10. To serve, cut stuffed breasts in half. Place on dinner plates and
top with sauce. Garnish with chopped parsley and grated lemon zest,
if desired.
Additional Information - -
Feta cheese or blue cheese can be substituted in stuffing mix.
Servings: 8
Nutrition per Serving:
95.1 Calories, 2.4g Total Fat, 0.6g Saturated Fat,1.8g Unsaturated Fat,
3.6g Total Carbs, 1.4g Dietary Fiber, 0.3g Sugars, 183.7mg Potassium,
14.4g Protein, 198.5mg Sodium
Dietary Exchanges: 1/4 Fat, 1/2 Vegetable, 2 Very Lean Meat
