Chicken Breasts, Stuffed, Artichoke & Feta Lc-4.2dairy- cheese, meat- chicken breast, veg- artichoke 1 can (14 oz) artichoke bottoms 1/2 cup feta cheese; /goat crumbled (2 oz) 1/4 cup chives; chopped, divided 1 1/2 tsp thyme, fresh; chopped -- divided 1 1/2 tsp lemon rind; grated, divided 8 half (06 oz) chicken breasts, bnls, sknls 1/4 tsp pepper 2 tsp olive oil; divided 1 tsp cornstarch 2 tbs lemon juice 1. Drain artichokes in a colander over a bowl, reserving liquid. Coarsely chop artichoke bottoms. Combine artichokes, cheese, 2 tablespoons chives, 1 teaspoon thyme, and 1 teaspoon lemon rind in a medium bowl; stir well. 2. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 1/4 cup artichoke mixture into each pocket. Sprinkle chicken with pepper. 3. Heat 1 teaspoon oil in a skillet over medium-high heat. Add 4 chicken breasts, and saute 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm. Repeat procedure with 1 teaspoon oil and remaining chicken breasts. Add reserved artichoke liquid, 1/2 tsp thyme, and 1/2 teaspoon lemon rind to skillet. Combine cornstarch and lemon juice; stir well. Add to skillet. Bring to a boil; cook 1 minute, stirring constantly. Return chicken to skillet. Cover and simmer 2 minutes or until thoroughly heated. Spoon sauce over chicken. Top with 2 tablespoons chives. Yield: 8 servings (serving size: 1 chicken breast half and 1 tablespoon sauce). Nutritional Information: CALORIES 181 (20% from fat); FAT 4.1g (sat 1.6g, mono 1.5g, poly 0.5g); PROTEIN 29g; CARB 6.7g; FIBER 0.1g; CHOL 72mg; IRON 1.5mg; SODIUM 347mg; CALC 73mg Per serving: 168 Calories (kcal); 5g Total Fat; (25% calories from fat); 29g Protein; 1g Carbohydrate; 77mg Cholesterol; 182mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NYC Nutrition Analysis (per serving or yield unit): water=180.9 g; calories=263.9; protein=43.16 g; total fat=6.47 g; carbohydrate=6.99 g; dietary fiber=2.8 g; ash=3.13 g; calcium=116.4 mg; phosphorus=427 mg; iron=2.04 mg; sodium=440 mg; potassium=628.6 mg; magnesium=81.54 mg; zinc=2.04 mg; copper=0.19 mg; manganese=0.17 mg; vitamin A=266.1 IU; vitamin E=0.38 mg ATE; thiamin=0.18 mg; riboflavin=0.32 mg; niacin=19.7 mg; pantothenic acid=1.71 mg; vitamin B6=1.06 mg; folate=37.56 ug; vitamin B12=0.9 ug; vitamin C=10.15 mg; saturated fat=2.94 g; monounsaturated fat=2.03 g; polyunsaturated fat=0.7 g; cholesterol=111.8 mg; selenium=32.62 ug; refuse=37.16%; %cal as carb:prot:fat=11:67:22; WW Pts=5.26; (complete analysis) |
