| 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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