chelsea'srecipes

Stuffed Chicken Breasts w/Artichoke Hearts and Goat Cheese
Erin Walsh
This sounds more difficult than it really is. I mean, come on, I can make it. It is generally my “signature dish” and make it when I have company. Everyone asks for the recipe or they ask me to teach others how to do it.
2 tsp. olive oil, divided
¾ c. artichoke hearts, chopped
¼ c. crumbled goat or feta cheese (can use more)
1 tsp. thyme
¼ tsp. salt
¼ tsp. pepper
4 4-oz. skinned, boneless chicken breasts
1 c. fat-free chicken broth
2 Tbs. lemon juice
2 tsp. corn starch
Chopped fresh parsley (optional)

Heat 1 tsp. oil in a nonstick skillet over medium heat. Add artichokes & sauté 4 minutes. Remove from pan; cool. Stir in cheese, ½ tsp. thyme, 1/8 tsp. salt, and 1/8 tsp. pepper. Cut a horizontal slit through the thickest portion of each breast half to form a pocket. Stuff 2 Tbs. artichoke mixture into each pocket. (I usually overstuff the chicken and have to keep them closed with toothpicks while I do the next step). Heat 1 tsp. oil in a large nonstick skillet over medium heat. Add chicken, and sprinkle with 1/8 tsp. salt and 1/8 tsp. pepper. Saute 6 minutes on each side or until done. Remove from pan; keep warm. Add ½ tsp. 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, if desired.