Ingredients
- 1 (14-ounce) can artichoke bottoms
- 1/2 cup (2 ounces) crumbled goat or feta cheese
- 1/4 cup chopped chives, divided
- 1 1/2 teaspoons chopped fresh thyme, divided
- 1 1/2 teaspoons grated lemon rind, divided
- 8 (4-ounce) skinned, boned chicken breasts halves
- 1/4 teaspoon pepper
- 2 teaspoons olive oil, divided
- 1 teaspoon cornstarch
- 2 tablespoons lemon juice
Description
MyRecipes Recommends That You Make This Artichoke-and-Goat Cheese-Stuffed Chicken Breasts Recipe From Cooking Light
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