Stuffed Chicken Breasts with Artichoke Hearts and Goat Cheese

Stuffed Chicken Breasts with Artichoke Hearts and Goat Cheese
13 Ingredients
  • 2 teaspoons olive oil, divided
  • 3/4 cup frozen artichoke hearts, thawed and chopped
  • 1/4 cup minced shallots (about 3)
  • 1/4 cup (1 ounce) crumbled goat or feta cheese
  • 1 teaspoon dried herbes de Provence or thyme, divided
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 4 (4-ounce) skinned, boned chicken breast halves
  • 1 cup fat-free, less-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons cornstarch
  • Chopped fresh parsley (optional)
  • Lemon rind strips (optional)
Nutrition
289
14% daily value
4 servings
                                       
                                            low-​carb, low-​sugar, gluten-​free
     

Fat

23% 15

Saturated

23% 5

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 3

Carbs

3% 10

Carbs (net)

- 8

Fiber

11% 3

Sugars

- 3

Sugars, added

- 0

Protein

56% 28

Cholesterol

27% 81

Sodium

17% 409

Calcium

8% 78

Magnesium

14% 61

Potassium

11% 518

Iron

11% 2

Zinc

13% 1

Phosphorus

40% 283

Vitamin A

4% 38

Vitamin C

10% 9

Thiamin (B1)

12% 0

Riboflavin (B2)

18% 0

Niacin (B3)

80% 13

Vitamin B6

58% 1

Folate equivalent (total)

11% 44

Folate (food)

- 44

Folic acid

- 0

Vitamin B12

21% 1

Vitamin D

129% 19

Vitamin E

5% 1

Vitamin K

10% 13

Sugar alcohols

- 0

Water

- 188
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