Stuffed Chicken Breasts with Artichoke Hearts and Goat Cheese recipes

Stuffed Chicken Breasts with Artichoke Hearts and Goat Cheese recipes
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
  • fresh parsley
  • lemon rind
Nutrition
290
15% daily value
4 servings
                                       
                                            gluten-​free
     

Fat

23% 15

Saturated

23% 5

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 3

Carbs

4% 11

Carbs (net)

- 8

Fiber

11% 3

Sugars

- 3

Sugars, added

- 0

Protein

56% 28

Cholesterol

27% 81

Sodium

17% 410

Calcium

8% 81

Magnesium

15% 62

Potassium

11% 532

Iron

12% 2

Zinc

14% 1

Phosphorus

41% 284

Vitamin A

5% 48

Vitamin C

13% 12

Thiamin (B1)

12% 0

Riboflavin (B2)

19% 0

Niacin (B3)

80% 13

Vitamin B6

58% 1

Folate equivalent (total)

12% 48

Folate (food)

- 48

Folic acid

- 0

Vitamin B12

21% 1

Vitamin D

3% 0

Vitamin E

5% 1

Vitamin K

44% 53
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