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Associate.com - Share Your Recipe!

Recipe Name: Artichoke-and-goat Cheese-stuffed Chicken Breasts Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
1 14-ounce artichoke bottoms
1/2 Cup(s) 2 ounces crumbled goat or
Feta cheese
1/4 Cup(s) Chopped chives, divided
1 1/2 Teaspoon(s) Chopped fresh thyme, divided
1 1/2 Teaspoon(s) Grated lemon rind, divided
8 Skinned, 4-ounce boned
Chicken breast halves
1/4 Teaspoon(s) Pepper
2 Teaspoon(s) Olive oil, divided
1 Teaspoon(s) Cornstarch
2 Tablespoon(s) Lemon Juice
Directions:
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. 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 saute 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, 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). Nutritional Information: CALORIES 181 (20% from
fat); FAT 4.1g (sat 1.6g, mono 1.5g, poly 0.5g); PROTEIN 29g; CARB
6.7g; FIBER 0.1g; CHOL 72mg; IRON 1.5mg; SODIUM 347mg; CALC 73mg
SOURCE: Cooking Light YEAR: 1997 ISSUE: May PAGE: 128 Posted to EAT-LF
Digest by miller@micro.ti.com (Jenni Miller) on May 25, 1999,
converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 85
Calories From Fat: 24
Total Fat: 2.7g
Cholesterol: 36.6mg
Sodium: 32.1mg
Potassium: 122.5mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 13.4g


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