Cheesy Artichoke Stuffed Chicken

Cheesy Artichoke Stuffed Chicken

Cheesy Artichoke Stuffed Chicken


1 (14 ounce) can artichoke bottoms

1/2 cup (2 ounces) feta cheese

1/4 cup chopped fresh chives, divided

1 1/2 teaspoons chopped fresh thyme, divided

1 1/2 teaspoons grated lemon peel, divided

8 (4-ounce) skinned, boned chicken breast halves

1/4 teaspoon pepper

2 teaspoons olive oil, divided

1 teaspoon cornstarch

2 Tablespoons freshly squeezed lemon juice


Drain artichokes in a colander over a bowl, reserving liquid. Coarsely chop artichoke bottoms. Combine artichokes, cheese, 2 Tablespoons chives, 1 teaspoon thyme, and 1 teaspoon lemon peel in a medium bowl; stir well.

Cut a horizontal slit in thickest portion of each chicken breast half to form a pocket. Stuff about 1/4 cup artichoke mixture into each pocket. Sprinkle chicken with pepper.

Heat 1 teaspoon oil in a skillet over medium-high heat. Add 4 chicken breasts, and cook 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm. Repeat procedure with 1 teaspoon oil and remaining chicken breasts. Add reserved artichoke liquid, 1/2 teaspoon thyme, and 1/2 teaspoon lemon peel to skillet. Combine cornstarch and lemon juice; stir well. add to skillet. Cover and simmer 2 minutes or until thoroughly heated.

Spoon sauce over chicken and top with 2 Tablespoons of chives.

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