Artichoke stuffed chicken breast sounds a little labor intensive, but I promise, it’s not. It’s one of those meals that you can whip up in the morning while breakfast is cooking, refrigerate and have ready to pop in the oven come dinner time.
2cupsartichoke heartsdrained and chopped, reserve liquid
2/3cupfeta cheese
1/3cupparmesan
1tspthyme
1tspitalian seasoning
2lemons, resulting in 2 tsp lemon zest and 2 tbsp lemon juice
8chicken breastsbonelss and skinless
1tspsalt
1/2tsppepper
1tbspolive oil
1tspcornstarch
Instructions
Preheat oven to 350 degrees.
In a medium mixing bowl blend chopped artichoke hearts, feta, parmesan, 1/2 teaspoon thyme, 1/2 teaspoon Italian seasoning and 1 teaspoon lemon zest. Set aside.
Next, create a stuffing station. Cover the bottom of a 9×13 baking dish with olive oil. Have a sharp knife handy and artichoke blend with a spoon close by.
Pat dry each chicken breast and cut a slit into the thickest spot of each one to make a pocket. Flex open so the pocket is gaping and set in the baking dish.
Sprinkle with sea salt and pepper. Once each chicken breast is prepped, carefully spoon 1/4 cup (or more!) of artichoke cheese mix into each pocket. Set aside.
Over medium heat, combine reserved artichoke liquid, remaining spices (thyme, Italian seasoning and lemon zest). In a separate small mixing bowl whisk together cornstarch and 2 tablespoons lemon juice. Slowly drizzle into artichoke liquid while constantly stirring. Bring to a boil for 1-2 minutes.
Place zested and squeezed lemon leftovers amidst the chicken breast. This adds a great infusion while it bakes. Pour thickened artichoke sauce over the stuffed chicken breasts, cover with foil and bake for 20 minutes.
At the 20 minute mark, remove foil, check for pinkness and bake for another 10-15 minutes or until done.