Posted on
17 September 2012
by
ewfood
Cheesy Artichoke Chicken
Ingredients
1 tin artichoke bottoms
1oz. crumble goat cheese
0.5oz. chopped fresh chives, divided
1 tsp. chopped fresh thyme, divided
1tsp. grated lemon rind, divided
4 skinned, boned chicken breast halves
pepper to taste
1fl oz. olive oil, divided
½ tsp. cornstarch
juice of half a lemon
Servings
4
Preparation
-
Drain artichokes in a colander over a bowl, reserving liquid
-
Coarsely chop artichoke bottoms and combine artichokes, cheese, 2tsp. chives, ½ tsp. thyme and ½ tsp. lemon rind in a medium bowl and stir well
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Cut a horizontal slit in thickest portion of each chicken breast half to form a pocket
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Stuff the artichoke mixture into each pocket and season the chicken with pepper
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Heat 0.5fl oz. oil in a skillet over medium-high heat
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Add the chicken breasts, and cook 6 minutes on each side or until the juices run clear indicating that the chicken is done
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Remove chicken from skillet and keep warm on one side
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Add reserved artichoke liquid, ½ tsp. spoon thyme, and ½ tsp. lemon peel to the skillet, combine the cornstarch and lemon juice and add to skillet
-
Cover and simmer 2 minutes or until thoroughly heated
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Spoon the sauce over the chicken and garnish with the remaining chives
Cooks Note
Prep Time: 15 minutes; Cook Time: 15 minutes; Serves 4
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