Goat Cheese and Artichoke Chicken Breasts Recipe

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Baked chicken breasts stuffed with creamy goat cheese and artichokes, served with a lemon sauce. Brought to you by dLife®

This recipe is:

Diabetic Friendly

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Goat Cheese and Artichoke Chicken Breasts Recipe
  • Prep: 25 min. Cook: 35 min.
  • Yield: 8 Servings
    •
25 35 60

Ingredients

  • 2 teaspoons olive oil, divided
  • 6 ounces frozen artichokes hearts, thawed and chopped,
  • 1 large shallots, peeled and chopped
  • 1 ounces goat cheese or 1/4 cup crumbled feta
  • 1 teaspoon ground thyme, divided, or herbes de Provence
  • 1/4 teaspoons salt, divided
  • 1/4 teaspoons black pepper, divided
  • 4 boneless skinless chicken breasts
  • 1 cup low sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons cornstarch
  • 1 ounces chopped parsley, optional
  • 1 teaspoon fresh lemon peel, grated, optional

Directions

  • In large skillet, over medium high, heat 1 teaspoon olive oil. Add artichoke and shallots. Cook 4 minutes or until tender, stirring occasionally. Remove from pan and let cool slightly. Mix in cheese, 1/2 teaspoon thyme, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
  • Wash chicken breasts and pat dry. Slice horizontally to create pocket. Rub remaining salt and pepper evenly over front and back of each breast.
  • Stuff 2 tablespoons artichoke mixture into each pocket.
  • Preheat oven to 350°F.
  • Heat 1 teaspoon olive oil in large skillet over medium high. Place chicken breasts in pan and cook for 6 minutes without moving them. Reduce heat to medium, flip chicken breasts and cook additional 10 minutes or until golden brown.
  • Remove breasts to oven-proof dish. Cook in oven 15 minutes or until internal temperature reads 165°F on meat thermometer.
  • While chicken is baking, place pan back on stovetop, add chicken stock and 1/2 teaspoon thyme and bring to boil. Deglaze pan by scraping brown bits from bottom. Stir until bits have dissolved.
  • In small bowl, whisk lemon juice and cornstarch. Add to bubbling broth. Whisk continuously for 1 minute until sauce is thick.
  • When chicken is baked, transfer to skillet along with any baking juices. Cover and cook on stovetop for 2 minutes.
  • To serve, cut stuffed breasts in half. Place on dinner plates and top with sauce. Garnish with chopped parsley and grated lemon zest, if desired.

Nutritional Facts 1 serving equals 95 calories, 2 g fat (1 g saturated fat), 199 mg sodium, 4 g carbohydrate, 14 g protein. Diabetic Exchanges: 1-3/4 lean meat, 1/2 vegetable, 1/4 fat.

Originally published as Goat Cheese and Artichoke Chicken Breasts Provided by dLife®

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