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Artichoke and Feta Stuffed Chicken Breasts with Lemon Dill Sauce
- 4 boneless skinless chicken breast halves
- Salt and pepper to taste
- 1 (14-ounce) can artichoke hearts, rinsed, well drained and chopped
- ½ cup crumbled sheep’s milk feta cheese
- 2 tablespoons minced fresh chives, divided use
- 1-½ teaspoons minced fresh dill, divided use
- 1-½ teaspoons grated lemon zest, divided use
- 2 tablespoons unsalted butter
- ½ cup chicken broth
- 1 teaspoon cornstarch
- 2 tablespoons fresh lemon juice
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 436kcal (22%)|
|Total Fat 17g (26%)|
|Saturated Fat 8g (40%)|
|Cholesterol 184mg (61%)|
|Total Carbohydrate 15g|
|Dietary Fiber 9g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|