Stuffed Chicken Breasts with Artichoke Hearts and Boursin Cheese

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 189.2
  • Total Fat: 6.6 g
  • Cholesterol: 67.0 mg
  • Sodium: 379.1 mg
  • Total Carbs: 8.3 g
  • Dietary Fiber: 1.4 g
  • Protein: 25.2 g

View full nutritional breakdown of Stuffed Chicken Breasts with Artichoke Hearts and Boursin Cheese calories by ingredient
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Submitted by: LALA7625
Stuffed Chicken Breasts with Artichoke Hearts and Boursin Cheese

Introduction

Juicy chicken breasts with a little pocket of creamy artichoke hearts topped with a light lemon sauce. Adapted from Cooking Light recipe with just a few changes (Boursin Light cheese instead of goat cheese, onion instead of shallots, grapeseed oil instead of olive and an additional 1/4 c. artichoke hearts.) Juicy chicken breasts with a little pocket of creamy artichoke hearts topped with a light lemon sauce. Adapted from Cooking Light recipe with just a few changes (Boursin Light cheese instead of goat cheese, onion instead of shallots, grapeseed oil instead of olive and an additional 1/4 c. artichoke hearts.)
Number of Servings: 4

Ingredients

    2 tsp grapeseed oil, divided use
    1 cup frozen artichoke hearts, thawed and chopped
    1/4 cup white onion, minced
    1 oz (28g) Boursin Light Cheese, Garlic & Herb
    1/4 tsp salt, divided use
    1/4 tsp black pepper, divided use
    4 (4 oz) boneless, skinless chicken breast halves
    1 c fat-free low sodium chicken stock
    2 tbsp fresh lemon juice
    2 tbsp cornstarch
    Chopped parsley (optional and not included in nutrition info)
    Lemon rind strips (optional and not included in nutrition info)

Directions

Yield: 4 servings (Serving size: 1 chicken breast and 2 tbsp sauce)

Preheat oven to 400 degrees.

Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add artichokes and onions; sauté 4 minutes. Remove from pan; cool. Stir in cheese, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons artichoke mixture into each pocket.

Heat 1 teaspoon oil in a large ovenproof skillet over medium heat. Add chicken, and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper; sear on each side and place pan in oven for 6 minutes or until done. Remove from pan; keep warm. Add broth to pan; bring to a boil. Combine juice and cornstarch; add to broth mixture, stirring with a whisk. Add in lemon zest and cook 1 minute or until thick. Return chicken to pan; cover and cook 2 minutes or until thoroughly heated. Garnish with parsley and lemon strips, if desired.

**Note: You do not have to use your oven for this dish if you don't want. I prefer the way it completely cooks the chicken quickly on all sides, especially large breasts but you could just cook on the stovetop if you wish. Cook 6 minutes on each side and check for clear juices to run from the cooked chicken.

Number of Servings: 4

Recipe submitted by SparkPeople user LALA7625.





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