Stuffed Chicken Breasts with Artichoke Hearts and Boursin Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tsp grapeseed oil, divided use1 cup frozen artichoke hearts, thawed and chopped1/4 cup white onion, minced1 oz (28g) Boursin Light Cheese, Garlic & Herb1/4 tsp salt, divided use1/4 tsp black pepper, divided use4 (4 oz) boneless, skinless chicken breast halves1 c fat-free low sodium chicken stock2 tbsp fresh lemon juice2 tbsp cornstarchChopped parsley (optional and not included in nutrition info)Lemon rind strips (optional and not included in nutrition info)
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.
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.
Nutritional Info 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
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