Chicken Breasts Stuffed

with Artichoke Hearts and Goat Cheese

4 Tbs olive oil, divided

4 Tbs butter, divided

4 oz. chopped prosciutto (8 oz., if you feel there needs to be more in the “stuffing”)

1.5 C (or 10 oz. pkg) frozen artichoke hearts, thawed and chopped

1 (4 oz.) can of mushroom stems and pieces, drained

1/2 C minced shallots

4 cloves garlic, minced

8 oz. goat cheese, add more if needed

2 tsp Herbes de Provence, divided

½ tsp salt, divided

½ tsp pepper, divided

4 (4 oz.) skinned, boned chicken breast halves

2 C less fat, less sodium chicken broth (can replace with Chardonnay)

1/4C fresh lemon juice

1 Tbs corn starch

Chopped fresh parsley for garnish

Lemon slices for garnish

This is a double recipe of the original “stuffing”, since there never seemed to be quite enough to “really” fill all of the chicken breasts and this leaves a bit to use for thickening the pan sauce – it just makes more sense to have too much than not enough. Everything else is as published in “Cooking Light”.

Heat 2 Tbs olive oil and 2 Tbs butter in a nonstick skillet over medium heat. Add the prosciutto, artichokes, mushrooms, shallots, and garlic. Saute for 4 minutes. Remove from pan, strain extra fat, and put in a bowl; stir in the goat cheese, 1 tsp of the Herbes de Provence, ¼ tsp salt, and ¼ tsp pepper. Let cool.

Cut a horizontal “pocket” in each chicken breast not quite all of the way through. Stuff 2 oz. (or more) of the artichoke-cheese stuffing mixture into each pocket to fill. Secure with a toothpick.

Heat 2 Tbs olive oil and 2 Tbs butter in a large nonstick skillet over medium heat. Add the chicken breasts, and sprinkle with remaining salt and pepper. Cook 6 minutes per side (note that large breasts take longer to cook, cook through); remove to a platter and cover with aluminum foil to keep warm.

Combine remaining Herbs de Province and stuffing mixture, chicken broth (or wine, or mixture of both), cornstarch, and lemon juice in a bowl. Add mixture to the pan, and stir with a whisk. Cook 1-2 minutes on medium heat until thickened. Return chicken to the pan, cover, and cook 2-4 minutes until all is heated through.

Presentation: Serve a chicken breast presented on top of a mound or timbale of seasoned rice (maybe cooked with some sage or thyme or Italian Seasoning) or pasta. Drizzle with reserved sauce; top with parsley and lemon slice. Include a nice vegetable on the plate.

Yield: 4 servings. PROVEN recipe from “Cooking Light” magazine