Artichoke and Goat Cheese Stuffed Chicken
A quick, easy and impressive recipe that's perfect for a special dinner!
Ingredients
8 servings
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.
Nutrition per serving
243kcal
💰 Cost Estimate
Total Ingredients
$155.00
$155.00
Per Serving
$19.00/serving
$19.00/serving
🏠 Savings
~$310.00 vs buying!
~$310.00 vs buying!
📋 Price Breakdown (70% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| One 14-ounce can artichoke hearts | - | - |
| 0.5 cup | - | |
| chopped fresh chives | 0.25 cup | $52.00 |
| chopped fresh thyme | 1.5 tsp | $7.00 |
| grated lemon zest | 1.5 tsp | $44.00 |
| Eight 6-ounce skinned | - | - |
| freshly ground black pepper | 0.25 tsp | $6.00 |
| extra virgin olive oil | 2 tsp | $23.00 |
| cornstarch | 1 tsp | $3.00 |
| freshly squeezed lemon juice | 2 tbsp | $20.00 |
*Estimated market prices, may vary by region
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