Goat Cheese And Artichoke Stuffed Chicken Breasts

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 teaspoons extra virgin olive oil
• 1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper flakes
• 3/4 cup artichoke heart, drained and coarsely chopped
• 2 -3 garlic cloves, chopped
• 4 -6 ounces crumbled goat cheese or 4 -6 ounces feta cheese
• 2 tablespoons chopped and pitted black greek olives
• 2 tablespoons chopped sun-dried tomatoes packed in oil
• 2 tablespoons chopped fresh basil
• sea salt
• fresh ground black pepper
• 4 boneless skinless chicken breasts
• 2 teaspoons extra virgin olive oil
• sea salt
• fresh ground black pepper
• 1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
• 2 cups low sodium chicken broth
• 1 lemon, juice and finely minced zest therefrom
• 2 teaspoons cornstarch
• chopped fresh parsley (to garnish)

Recipe

• 1 stuffing: heat olive oil in nonstick saute over medium heat. add thyme and red pepper, cook for 1 minute add artichoke hearts and garlic. cook for 2-3 mins, stirring occasionally. remove from heat and stir in goat cheese, olives, sundried tomatoes, and basil. season to taste with salt and pepper. allow to cool.
• 2 chicken: rinse the chicken breasts and pat them dry with paper towels. place each breast between two sheets of plastic wrap and pound to flatten evenly to 1/4-in thickness.
• 3 spread each breast with quarter of stuffing. fold breasts in half over the stuffing and use toothpicks to securely close sides.
• 4 heat olive oil in large nonstick skillet over medium heat. add the chicken, season to taste with salt and pepper, and saute for 6 minutes on each side or until done. remove from pan and cover to keep warm.
• 5 add the thyme, broth, and lemon zest to the pan. bring to boil. combine the lemon juice and cornstarch. add it to the broth mixture, stirring with a whisk. cook until thick, about 1 minute.
• 6 return the chicken to the pan, cover and cook for 2 minutes or until thoroughly heated.
• 7 serve garnished with fresh parsley, if desired.