Seared Artichoke & Olive Stuffed Chicken Breasts
A simple dish – with elegant results!
8 boneless & skinless breasts of chicken
One 14-ounce can of artichoke bottoms
½ cup black olive slices
½ cup of crumbled goat cheese
1/3 cup chives, chopped well
Salt and pepper to taste
About 1-2 tablespoon olive oil
1 teaspoon corn starch
2 tablespoons fresh lemon juice
2 teaspoons grated lemon rinds
Parsley flakes (optional)
Drain artichokes, but reserve the liquid in a large bowl.
Chop the artichoke bottoms and combine in a medium bowl with the olives, cheese, and the chives.
Cut a horizontal slit through each chicken breast to form a “pocket” adequate for stuffing. Stuff the pocket with the artichoke cheese mixture. Season each breast with salt and pepper.
Heating a small amount of the olive oil in a large skillet, cook all chicken breast until nicely browned, and cooked through. About 8-10 minutes each side. If stuffing comes out during the cooking of the breasts, stuff back in with a fork. Repeat until all breasts are cooked. Keep cooked breasts warm under aluminum foil, if you need to cook the breasts in a few batches (depending on the size of your skillet).
Whisk the cornstarch and lemon juice until combined. Add the mixture to the still heated skillet along with the reserve artichoke liquid and lemon rinds and bring to a boil while stirring. Return all chicken breasts to the skillet, and spoon the liquid over tops of the breasts. Reduce heat, cover and simmer for 5 minutes.
Top with additional chopped chives or parsley flakes if desired.
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