Total Time: 55 minutes, Serves: 4
- 1 1/2 teaspoons olive oil
- 1 1/3 cups thinly sliced leeks (about 2 leeks-white and light green parts only)
- 1/4 cup minced shallots (about 3)
- 3/4 teaspoon salt, divided
- 1/4 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
- Heat oil in a large skillet over medium heat. Add leeks, shallots, ¼ teaspoon salt, and pepper to pan; cook 12 minutes, stirring frequently. Cover, reduce heat, and cook 8 minutes, stirring occasionally. Uncover and cook 5 minutes or until golden, stirring occasionally. Cool slightly. Combine leek-shallot mixture, ¼ teaspoon salt, cheese, artichokes, parsley, thyme, and zest in a small bowl, stirring with a fork.
- Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket; stuff 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with remaining ¼ teaspoon salt.
- Return pan to medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 6-7 minutes; turn chicken over. Cover, reduce heat, and cook 10 minutes or until chicken is done.
- Remove chicken from pan; let stand 10 minutes. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced by half (about 2 minutes). Add lemon juice and broth, cook until reduced to ¼ cup (about 9 minutes). Serve with chicken and enjoy!
Recipe and photo from: Honest Cooking