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Stuffed Chicken Breasts with Artichoke Hearts and Goat Cheese

MyRecipes
  • minutes
  • Serves 4

INGREDIENTS

4

skinned, boned chicken breast, halves

1

minced shallots (about 3)

3/4 cup

Artichoke hearts, frozen

1 tsp

Herbes de provence or thyme, dried

1

Lemon rind

1

Parsley, fresh

1 cup

Less-sodium chicken broth, fat-free

2 tbsp

Lemon juice, fresh

1/4 tsp

Black pepper

2 tsp

Cornstarch

1/4 tsp

Salt

2 tsp

Olive oil

1/4 cup

Goat or feta cheese