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Nutritional Information
Calories 194
Fat 5.3g
Cholesterol 72.0mg
Sodium 437.0mg
Carbohydrates 6.2g
Fiber 0.4g
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Stuffed Chicken Breasts With Artichoke Hearts and Goat Cheese
Ingredients
2 teaspoons olive oil, divided (aisle # 8)
3/4 cup Birds Eye frozen artichoke hearts, thawed and chopped
(frozen food department)
1/4 cup minced shallots, about 3 (produce department)
1/4 cup, 1 ounce crumbled goat or feta cheese ( food court cheese case)
1 teaspoon dried thyme, divided (spice rack end of aisle # 8)
1/4 teaspoon salt, divided (aisle # 8)
1/4 teaspoon black pepper, divided (spice rack end of aisle # 8)
4 - 4-ounce skinnless and boneless chicken breast halves
(service meat department)
1 cup fat-free, less-sodium College Inn chicken broth (aisle # 6)
2 tablespoons fresh lemon juice (produce department)
2 teaspoons cornstarch (aisle # 8)
Chopped fresh parsley (produce department)
Lemon rind strips (produce department)
Directions
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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 dried thyme, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
2. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons artichoke mixture into each pocket.
3. 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.
4. Add 1/2 teaspoon dried thyme 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..
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Servings
Serves 4
Each serving = 1 chicken breast half and 2 tablespoons sauce
Time To Cook
Total Cooking time: 30 minutes.
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