| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 8 | Servings | ||
INGREDIENTS
| 1 | cn | (14-ounce) artichoke bottoms |
| 1/2 | c | (2 ounces) crumbled goat or feta cheese |
| 1/4 | c | Chopped chives; divided |
| 1 1/2 | ts | Chopped fresh thyme; divided |
| 1 1/2 | ts | Grated lemon rind; divided |
| 8 | Skinned;, (4-ounce) boned chicken breast halves | |
| 1/4 | ts | Pepper |
| 2 | ts | Olive oil; divided |
| 1 | ts | Cornstarch |
| 2 | tb | Lemon juice |
INSTRUCTIONS
1. 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. 2. Cut a horizontal slit through 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. 3. Heat 1 teaspoon oil in a skillet over medium-high heat. Add 4 chicken breasts, and saute 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; 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 1 minute, stirring constantly. Return chicken to skillet. Cover and simmer 2 minutes or until thoroughly heated. Spoon sauce over chicken. Top with 2 tablespoons chives. Yield: 8 servings (serving size: 1 chicken breast half and 1 tablespoon sauce). Nutritional Information: CALORIES 181 (20% from fat); FAT 4.1g (sat 1.6g, mono 1.5g, poly 0.5g); PROTEIN 29g; CARB 6.7g; FIBER 0.1g; CHOL 72mg; IRON 1.5mg; SODIUM 347mg; CALC 73mg SOURCE: Cooking Light YEAR: 1997 ISSUE: May PAGE: 128 Posted to EAT-LF Digest by miller@micro.ti.com (Jenni Miller) on May 25, 1999, converted by MM_Buster v2.0l.
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