Ingredients
-
-
2
-
1
-
1/4
-
3/4
-
2 - 3
-
4 - 6
-
2
-
2
-
2
-
-
-
-
4
-
2
Directions
Goat Cheese and Artichoke Stuffed Chicken Breasts, From Wine Lover’s Healthy Weight-Loss Plan Recommended Wine Pairing: Sauv Blanc or Chardonnay, From Wine Lover’s Healthy Weight-Loss Plan Recommended Wine Pairing: Sauv Blanc or Chardonnay
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Steps
|
1
Done
|
Stuffing: Heat Olive Oil in Nonstick Saute Over Medium Heat. Add Thyme and Red Pepper, Cook For 1 Minute Add Artichoke Hearts and Garlic. Cook For 2-3 Mins, Stirring Occasionally. Remove from Heat and Stir in Goat Cheese, Olives, Sundried Tomatoes, and Basil. Season to Taste With Salt and Pepper. Allow to Cool. |
|
2
Done
|
Chicken: Rinse the Chicken Breasts and Pat Them Dry With Paper Towels. Place Each Breast Between Two Sheets of Plastic Wrap and Pound to Flatten Evenly to 1/4-in Thickness. |
|
3
Done
|
Spread Each Breast With Quarter of Stuffing. Fold Breasts in Half Over the Stuffing and Use Toothpicks to Securely Close Sides. |
|
4
Done
|
Heat Olive Oil in Large Nonstick Skillet Over Medium Heat. Add the Chicken, Season to Taste With Salt and Pepper, and Saute For 6 Minutes on Each Side or Until Done. Remove from Pan and Cover to Keep Warm. |
|
5
Done
|
Add the Thyme, Broth, and Lemon Zest to the Pan. Bring to Boil. Combine the Lemon Juice and Cornstarch. Add It to the Broth Mixture, Stirring With a Whisk. Cook Until Thick, About 1 Minute. |
|
6
Done
|
Return the Chicken to the Pan, Cover and Cook For 2 Minutes or Until Thoroughly Heated. |
|
7
Done
|
Serve Garnished With Fresh Parsley, If Desired. |
