Stuffed Chicken Breast with Artichoke hearts and Goat cheese

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Ready In: 35 Minutes

Servings: 4

Ingredients:

2 teaspoon(s) olive oil divided

3/4 cup(s) frozen artichoke hearts thawed and chopped

1/4 cup(s) minced shallots

1/4 cup(s) goat cheese crumbled

1 teaspoon(s) herb de provence or thyme divided

1/4 teaspoon(s) salt divided

1/4 teaspoon(s) pepper divided

4 chicken breasts halves skinned and boned

1 cup(s) fat free less sodium chicken broth

2 tablespoon(s) fresh lemon juice

2 teaspoon(s) corn starch

fresh parsley chopped

lemon rind strips optional

Directions:

1. Heat 1 tsp oil in non stick skillet over med. heat. Add artichokes and shallots, saute 4 min. Remove from pan, cool. Stir in cheese, 1/2 tsp herbes de provence, 1/8 tsp salt and 1/8 tsp pepper.
2. Cut a horizontal slit thru thickest portion of each breasst half to form a pocket. Stuff 2 T. artichoke mixture into each pocket.
3. Heat 1 tsp oil in large nonstick skillet over med heat. Add chicken and sprinkle with salt and pepper, saute 6 minutes on each side or until done. Remove from pan; keep warm. Add 1/2 tsp herbes de provence and broth to pan, bring to a boil. Combine juice and cornstarch; add to broth mixture, stirring with a whisk. Cook 1 minute until thick. Return chicken to pan, cover and cook 2 minutes or until thoroughly heated. Garnish with parsley and lemon strips.

By RecipeOfHealth.com