 This makes a great presentation for guests, and they don't realize it's healthy!
Ingredients
- 1 (14-oz.) can artichoke bottoms
- 1/2 cup (2 oz.) crumbled goat or feta cheese
- 1/4 cup chopped fresh chives, divided
- 1 1/2 tsp. chopped fresh thyme, divided
- 1 1/2 tsp. grated lemon rind, divided
- 8 (4-oz.) skinned, boned chicken breast halves
- 1/4 tsp pepper
- 2 tsp. olive oil, divided
- 1 tsp. cornstarch
- 2 Tbsp. 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 in 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.
Serves 8
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 and 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, stirring constantly, 1 minute. Return chicken to skillet. Cover and simmer 2 minutes or until thoroughly heated. Spoon sauce over chicken. Top with chives and serve with noodles, rice or pasta of your choice. Sliced polenta is also very good with this.
By Claudia from San Francisco Bay Area
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