This was just okay...it was edible but it wasn't anything we'd make again. It's probably just because we didn't like the combination of the goat cheese and artichokes...I still LOVE stuffed chicken recipes though and I will continue my search for keeper recipes!
Artichoke-and-Goat Cheese-Stuffed Chicken Breasts
1 (14-ounce) can artichoke bottoms
1/2 cup (2 ounces) crumbled goat or feta cheese
1/4 cup chopped chives, divided
1 1/2 teaspoons chopped fresh thyme, divided
1 1/2 teaspoons grated lemon rind, divided
8 (4-ounce) skinned, boned chicken breasts halves
1/4 teaspoon pepper
2 teaspoons olive oil, divided
1 teaspoon cornstarch
2 tablespoons 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 rind in a medium bpwl; stir well.
Cut a horizontal slit through 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 sauté 6 minutes on each side or until chicken is done. Remove chicken form skillet. Set aside; keep warm. Repeat procedure with 1 teaspoon oil and remaining chicken breats. Add reserved artichoke liquid, 1/2 teaspoon thyme, and 1/2 teaspoon lemon rind to skillet. Combine cornstarch and lemon juice; stir well. Add to skillet. Bring to a boil; cook 1 minute, stirring constantly. Return chicken to skillet. Cover and simmer 2 minutes or until thoroughly heated. Spoon sauce over chicken. Top with 2 tablespoons chives. Yield: 8 servings (serving size: 1 chicken breast half and 1 tablespoon sauce
NUTRITION PER SERVINGCALORIES 181(20% from fat); FAT 4.1g (sat 1.6g,mono 1.5g,poly 0.5g); PROTEIN 29g; CHOLESTEROL 72mg; CALCIUM 73mg; SODIUM 347mg; FIBER 0.1g; IRON 1.5mg; CARBOHYDRATE 6.7g