Chicken Breasts with Artichokes and chèvre

Roasting the artichoke hearts and pearl onions with the chicken allows them to soak up some of the tasty pan drippings. For true French flair, each breast is sprinkled with soft goat cheese before baking.

1 (9-oz.) pkg. frozen artichoke hearts
1 cup frozen pearl onions
6 (12-oz.) bone-in skin-on chicken breast halves
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 (4-oz.) pkg. soft goat cheese, cut into 6 pieces
6 thin lemon slices
1/2 cup white wine or lower-sodium chicken broth
1/4 cup thinly sliced green onions

1. Heat oven to 375°F. Scatter artichoke hearts and pearl onions over bottom of shallow roasting pan. Pat chicken breasts dry with paper towels; arrange in single layer in pan. Sprinkle with thyme, salt and pepper; drizzle with oil. Crumble 1 piece of goat cheese over top of each breast; top each with lemon slice. (Chicken can be prepared to this point 8 hours ahead. Cover and refrigerate.) Add wine.

2. Bake 50 to 60 minutes or until browned and no longer pink in center. Sprinkle with green onions; serve with pan juices.

6 servings

PER SERVING: 295 calories, 13.5 g total fat (5 g saturated fat), 32 g protein, 10 g carbohydrate, 80 mg cholesterol, 355 mg sodium, 4.5 g fiber

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