posted by Foodie49 10-18-100 6:01 PM
Stuffed Chicken Breasts with Artichoke and Goat Cheese
2 tsp. olive oil, divided
1 (14 oz.) tin artichoke hearts, drained and chopped
1/4 cup minced shallot or red onion
1/4 cup crumbled goat cheese or feta
1 tsp. herbes de provence, divided
1/4 tsp. salt, divided
1/4 tsp. black pepper, divided
4 skinned, boned, chicken breast halves
1 cup fat free low salt chicken broth
2 tbsp. fresh lemon juice
2 tsp. cornstarch
chopped fresh parsley
Heat 1 tsp. oil in nonstick skilled. Add artichokes and shallots. Saute 4 minutes. Remove from pan and cool. Stir in cheese, 1/2 tsp. herbes, 1/8 tsp. each salt and pepper.
Cut a horizontal slit through thickest portion of each breast to form a pocket. Stuff 2 tbsp. mixture into each pocket. Heat 1 tsp. oil in nonstick skillet over medium heat. Add chicken, sprinkle with remaining salt and pepper. Saute 6 minutes on each side or until done. Remove from pan, keep warm.
Add 1/2 tsp. herbes and broth to pan; bring to boil. Combine juice and cornstarch and add to broth. Stir with a whisk. Cook 1 minute or until thick. Return chicken to pan, cover and cook 2 minutes. Garnish with parsley.
This recipe is from Cooking Light. Yield 4 servings. Calories 194 (25% from fat) Fat 5.3 g