Artichoke and Goat Cheese Stuffed Chicken Breasts


  • 1 (14-ounce) can artichoke bottoms
  • cup (2 ounces) crumbled goat or feta cheese
  • cup chopped fresh chives, divided
  • 1 teaspoons chopped fresh thyme, divided
  • 1 teaspoons grated lemon rind, divided
  • 8 (4-ounce) skinned, boned chicken breast halves
  • teaspoon pepper
  • 2 teaspoons olive oil, divided
  • 1 teaspoon cornstarch
  • 2 tablespoons lemon juice


I've Had This Recipe For Years And Have Used It Over And Over Again. While It Looks Complicated To Make, It's A Breeze!

Bakespace Favicon Bakespace
View Full Recipe

MS Found Country:US image description
Back to top