Artichoke and Goat Cheese Stuffed Chicken
Craving something comforting and creamy? Artichoke and Goat Cheese Stuffed Chicken is your answer! This easy weeknight dinner features tender chicken stuffed with flavorful artichokes and rich goat cheese. Perfect for impressing guests or enjoying a cozy night in!
Equipment
- Skillet
- Saucepan
- Grater
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
Ingredients
- 1 can artichoke hearts
- ½ cup crumbled goat or feta cheese
- ¼ cup chopped fresh chives
- 1½ teaspoons chopped fresh thyme
- 1½ teaspoons grated lemon zest
- 8 pieces skinned, boned chicken breast halves
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons extra virgin olive oil
- 1 teaspoon cornstarch
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Drain the artichokes in a colander over a bowl, reserving the liquid. Coarsely chop the artichoke hearts. In a medium bowl, combine the artichokes, cheese, 2 tablespoons chives, 1 teaspoon thyme, and 1 teaspoon lemon zest; stir well.
- Cut a horizontal slit in the thickest portion of each chicken breast half to form a pocket. Stuff about ¼ cup of the artichoke mixture into each pocket. Sprinkle the chicken with pepper.
- Heat 1 teaspoon of oil in a skillet over medium-high heat. Add 4 chicken breasts, and cook 6 minutes on each side or until the chicken is done. Remove the chicken from the skillet. Set aside; keep warm. Repeat the procedure with 1 teaspoon of oil and the remaining chicken breasts.
- Add the reserved artichoke liquid, ½ teaspoon thyme, and ½ teaspoon lemon zest to the skillet. In a small bowl, combine the cornstarch and lemon juice; stir well. Add to the skillet. Cover and simmer for 2 minutes or until thoroughly heated.
- Spoon the sauce over the chicken and top with 2 tablespoons of chives.
Notes
- Tip: This one might be tasty with a few chopped sun dried tomatoes added in.