Looking for goat/feta cheese stuffed chicken

[goldilocks]

Grace, those are the ones I was looking for. Thanks for coming to my rescue!

[goldilocks]

I did run a search and could not find the one that I made before. I know CL has published at least 2 of these recipes, which include some combination of goat/feta cheese and artichokes. If someone could run an search in mastercook for me, I would really appreciate it. Thanks!

[Grace]

Here's an old one, without artichokes:

CookWare(tm) from Cooking Light(r)

Feta-Stuffed Chicken

SOURCE: Cooking Light YEAR: June 1995 PAGE: 74

INGREDIENTS FOR 4 SERVINGS:
4 (4-ounce) skinned, boned chicken breast halves
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) crumbled feta cheese with basil and tomato
Vegetable cooking spray
1-1/2 teaspoons margarine, melted
3 cups torn spinach
1/2 cup chopped fresh basil
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/8 teaspoon pepper

INSTRUCTIONS:
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap;
flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dredge
chicken in breadcrumbs. Spoon 1 tablespoon of cheese onto each piece of
chicken, and fold chicken in half. Place folded breast halves in an 8-inch
square baking dish coated with cooking spray. Drizzle margarine over chicken.
Bake at 400 degrees for 25 minutes or until done.

Combine spinach and basil in a bowl, and drizzle with vinegar and oil.
Sprinkle pepper over salad; toss well. Serve chicken over salad. Yield: 4
servings (serving size: 1 chicken breast half and 3/4 cup salad).

NUTRITIONAL INFORMATION:
CALORIES 207 (27% from fat); PROTEIN 29.6g; FAT 6.2g (sat 1.9g; mono 2.3g;
poly 1.1g); CARB 7g; FIBER 2g; CHOL 71mg; IRON 2.4mg; SODIUM 237mg; CALC 114mg

Here's one of the ones with artichokes:

CookWare(tm) from Cooking Light(r)

Artichoke-and-Goat Cheese-Stuffed Chicken Breasts

SOURCE: Cooking Light YEAR: May 1997 PAGE: 128

INGREDIENTS FOR 8 SERVINGS:
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 breast halves
1/4 teaspoon pepper
2 teaspoons olive oil, divided
1 teaspoon cornstarch
2 tablespoons lemon juice

INSTRUCTIONS:
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 teaspoon
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

And I think this is the most recent one:

CookWare(tm) from Cooking Light(r)

Stuffed Chicken Breasts With Artichoke Hearts and Goat Cheese

SOURCE: Cooking Light YEAR: March 1999 PAGE: 118

INGREDIENTS FOR 4 SERVINGS:
2 teaspoons olive oil, divided
3/4 cup frozen artichoke hearts, thawed and chopped
1/4 cup minced shallots (about 3)
1/4 cup (1 ounce) crumbled goat or feta cheese
1 teaspoon dried herbes de Provence or thyme, divided
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
4 (4-ounce) skinned, boned chicken breast halves
1 cup fat-free, less-sodium chicken broth
2 tablespoons fresh lemon juice
2 teaspoons cornstarch
Chopped fresh parsley (optional)
Lemon rind strips (optional)

INSTRUCTIONS:
1. Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add artichokes
and shallots; saute 4 minutes. Remove from pan; cool. Stir in cheese, 1/2
teaspoon herbes de Provence, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

2. Cut a horizontal slit through thickest portion of each breast half to form
a pocket. Stuff 2 tablespoons artichoke mixture into each pocket.

3. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add
chicken, and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper; saute 6
minutes on each side or until done. Remove from pan; keep warm. Add 1/2
teaspoon herbes de Provence and broth to pan; bring to a boil. Combine juice
and cornstarch; add to broth mixture, stirring with a whisk. Cook 1 minute or
until thick. Return chicken to pan; cover and cook 2 minutes or until
thoroughly heated. Garnish with parsley and lemon strips, if desired. Yield: 4
servings (serving size: 1 chicken breast half and 2 tablespoons sauce).

NUTRITIONAL INFORMATION:
CALORIES 194 (25% from fat); FAT 5.3g (sat 1.8g, mono 2.3g, poly 0.6g);
PROTEIN 29.2g; CARB 6.2g; FIBER 0.4g; CHOL 72mg; IRON 1.4mg; SODIUM 437mg;
CALC 61mg

Hope that helps!