Chicken Breasts Stuffed With Artichokes Lemon Goat Cheese Recipes

ARTICHOKE-AND-GOAT CHEESE-STUFFED CHICKEN BREASTS

Categories Chicken

Number Of Ingredients 4

ARTICHOKE-AND-GOAT CHEESE-STUFFED CHICKEN BREASTS image

Steps:

CALORIES 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

Ingredients

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)

CHICKEN BREASTS STUFFED WITH ARTICHOKES LEMON AND GOATS CHEESE

It's hard to believe that this delicious chicken with it's rich filling is indeed low in fat and calories! Only 234 calories!

Provided by MarieRynr

Categories Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Chicken Breasts Stuffed With Artichokes Lemon and Goats Cheese image

Steps:

Preheat oven to 190*C/375*F .
Combine the first six ingredients, mixing well. Set aside.
Place each chicken breast half between 2 sheets of heavy duty plastic wrap and pound to ¼ inch thickness using the side of a rolling pin, being careful not to tear the meat.
Top each breast half with 2 TBS of the cheese mixture; roll up jelly roll fashion.
Tuck in the sides and secure each with a wooden pick.
Heat a large non-stick skillet coated with cooking spray over medium high heat.
Add the chicken to the pan, and cook for 3 minutes one each side or until browned.
Wrap handle of the pan with foil and bake for 15 minutes, or until chicken is done.

Nutrition Facts : Calories 235.4, Fat 4.8, SaturatedFat 1.1, Cholesterol 108.9, Sodium 450.9, Carbohydrate 8.6, Fiber 4.1, Sugar 0.7, Protein 38

Ingredients

2 1/2 tablespoons Italian seasoned breadcrumbs
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 (3 ounce) package herbed goat cheese, softened
4 (6 ounce) boneless skinless chicken breast halves
cooking spray

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