Source: Cooking Light
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 (I used dried, but fresh would be better)
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 SERVING: 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
Cooking Light, MAY 1997
I talked about this recipe HERE.