Lemon Artichoke Goat Cheese Stuffed Chicken Recipes

CHICKEN BREASTS STUFFED WITH ARTICHOKES LEMON AND GOATS CHEESE

Steps:

• Preheat oven to 190*C/375*F .
• Combine the first six ingredients, mixing well. Set aside.
• Place each chicken breast half between 2 sheets of heavy duty plastic wrap and pound to ¼ inch thickness using the side of a rolling pin, being careful not to tear the meat.
• Top each breast half with 2 TBS of the cheese mixture; roll up jelly roll fashion.
• Tuck in the sides and secure each with a wooden pick.
• Heat a large non-stick skillet coated with cooking spray over medium high heat.
• Add the chicken to the pan, and cook for 3 minutes one each side or until browned.
• Wrap handle of the pan with foil and bake for 15 minutes, or until chicken is done.

LEMON, ARTICHOKE, & GOAT CHEESE STUFFED CHICKEN

Steps:

• Heat oil in a large skillet over medium heat. Add leeks, shallots, ¼ teaspoon salt, and pepper to pan; cook 12 minutes, stirring frequently. Cover, reduce heat, and cook 8 minutes, stirring occasionally. Uncover and cook 5 minutes or until golden, stirring occasionally. Cool slightly. Combine leek-shallot mixture, ¼ teaspoon salt, cheese, artichokes, parsley, thyme, and zest in a small bowl, stirring with a fork.
• Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket; stuff 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with remaining ¼ teaspoon salt.
• Return pan to medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 6-7 minutes; turn chicken over. Cover, reduce heat, and cook 10 minutes or until chicken is done.
• Remove chicken from pan; let stand 10 minutes. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced by half (about 2 minutes). Add lemon juice and broth, cook until reduced to ¼ cup (about 9 minutes). Serve with chicken.

CHICKEN WITH ARTICHOKES AND GOAT CHEESE

Steps:

• Heat olive oil in a skillet over medium heat and cook chicken breast halves until browned on both sides, 5 to 8 minutes per side. Pour in chicken stock, artichoke hearts, pearl onions, thyme, salt, and black pepper and bring to a boil. Reduce heat to low and simmer until stock is reduced and onions and artichokes are tender, about 45 minutes; turn chicken breasts over in the skillet after 20 minutes.
• Place a goat cheese slice on each chicken breast; cover skillet and let goat cheese melt. Place chicken breasts onto a serving platter. Spoon about 3 tablespoons liquid from skillet into a small bowl and whisk in cornstarch until smooth; stir cornstarch mixture into skillet and cook until sauce has thickened, about 1 minute. Serve pan sauce with chicken breasts.