Lemon Artichoke Goat Cheese Stuffed Chicken
Ingredients
- 1½ teaspoons olive oil
- 1⅓ cups thinly sliced leeks (about 2 leeks- white and light green parts, only)
- ¼ cup minced shallots (about 3)
- ¾ teaspoon salt, divided
- ¼ teaspoon freshly ground black pepper
- 2 ounces herbed goat cheese
- 6 medium artichoke hearts (canned), rinsed and rough chopped
- 1 tablespoon chopped fresh flat-leaf parsley
- 1½ teaspoons chopped fresh thyme
- 2 teaspoons fresh lemon zest
- 4 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
- ½ cup dry white wine
- 1 cup fat-free, less-sodium chicken broth
- 2 tablespoons fresh lemon juice
Instructions
Lemon, Artichoke, & Goat Cheese Stuffed Chicken serves 4 original recipe by Honest Cooking.
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