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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Goat Cheese and Artichoke Chicken Breasts

Source: dLife

Baked chicken breasts stuffed with creamy goat cheese and artichokes, served with a lemon sauce.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	95.1

Total Carbs	3.6 g

Dietary Fiber	1.4 g

Sugars	0.3 g

Total Fat	2.4 g

Saturated Fat	0.6 g

Unsaturated Fat	0.3 g

Potassium	183.7 mg

Protein	14.4 g

Sodium	198.5 mg

Dietary Exchanges 2.4 Fat, 0.5 Vegetables, 0.0 Fruits, 0.0 Meat, 1.8 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 tsp olive oil 6.0
6 oz frozen artichokes hearts 1.0
1 each large shallots 1.0
1 oz goat cheese 1.0
1 tsp ground thyme 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 4.0
4 each boneless skinless chicken breasts 1.0
1 cup low sodium chicken broth 2.0
2 tbsp fresh lemon juice 2.0
2 tsp cornstarch 1.0
1 oz chopped parsley 1.0
1 tsp fresh lemon peel

Directions

In large skillet, over medium high, heat 1 teaspoon olive oil. Add artichoke and shallots. Cook 4 minutes or until tender, stirring occasionally. Remove from pan and let cool slightly. Mix in cheese, 1/2 teaspoon thyme, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
Wash chicken breasts and pat dry. Slice horizontally to create pocket. Rub remaining salt and pepper evenly over front and back of each breast.
Stuff 2 tablespoons artichoke mixture into each pocket.
Preheat oven to 350°F.
Heat 1 teaspoon olive oil in large skillet over medium high. Place chicken breasts in pan and cook for 6 minutes without moving them. Reduce heat to medium, flip chicken breasts and cook additional 10 minutes or until golden brown.
Remove breasts to oven-proof dish. Cook in oven 15 minutes or until internal temperature reads 165°F on meat thermometer.
While chicken is baking, place pan back on stovetop, add chicken stock and 1/2 teaspoon thyme and bring to boil. Deglaze pan by scraping brown bits from bottom. Stir until bits have dissolved.
In small bowl, whisk lemon juice and cornstarch. Add to bubbling broth. Whisk continuously for 1 minute until sauce is thick.
When chicken is baked, transfer to skillet along with any baking juices. Cover and cook on stovetop for 2 minutes.
To serve, cut stuffed breasts in half. Place on dinner plates and top with sauce. Garnish with chopped parsley and grated lemon zest, if desired.