Artichoke and Goat Cheese Stuffed Chicken Breasts
  • 1 (14-ounce) can artichoke bottoms
  • ½ cup (2 ounces) crumbled goat or feta cheese
  • ¼ cup chopped fresh chives, divided
  • 1½ teaspoons chopped fresh thyme, divided
  • 1½ teaspoons grated lemon rind, divided
  • 8 (4-ounce) skinned, boned chicken breast halves
  • ¼ teaspoon pepper
  • 2 teaspoons olive oil, divided
  • 1 teaspoon cornstarch
  • 2 tablespoons lemon juice
  1. 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 bowl; stir well.
  2. Cut a horizontal slit in thickest portion of each chicken breast half to form a pocket. Stuff about ¼ cup artichoke mixture into each pocket. Sprinkle chicken with pepper.
  3. 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, ½ teaspoon thyme, and ½ teaspoon lemon rind to skillet. Combine cornstarch and lemon juice; stir well. Add to skillet. Bring to a boil; cook, stirring constantly, 1 minute. Return chicken to skillet. Cover and simmer 2 minutes or until thoroughly heated. Spoon sauce over chicken. Top with 2 tablespoons chives.
I've had this recipe for years and have used it over and over again. While it looks complicated to make, it's a breeze!