Apricot & Balsamic Chicken

Apricot & Balsamic Chicken

Ingredients:

1 teaspoon vegetable oil

1/2 cup red onion, chopped

1 1/2 teaspoons fresh thyme, minced

1/2 teaspoon salt, divided

1 pound chicken breasts, skinless & boneless

1/3 cup apricot jam

2 Tablespoons balsamic vinegar

1/4 teaspoon black pepper, freshly ground



Directions:

Heat oil in large nonstick skillet over medium-high heat until hot. Add onion; sauté 5 minutes.

Sprinkle thyme and 1/4 teaspoon salt over chicken. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; keep warm.

Reduce heat to medium. Add 1/4 teaspoon salt, preserves, vinegar, and pepper to pan, stirring constantly until preserves melt. Spoon sauce over chicken and serve immediately.

Cheesy Artichoke Stuffed Chicken

Cheesy Artichoke Stuffed Chicken

Ingredients:

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



Directions:

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.