Artichoke-and-Goat Cheese-Stuffed Chicken Breasts

Ingredients

• 14 ounce artichoke bottoms canned
• 0.3 teaspoon pepper black freshly ground
• 0.3 cup chives divided chopped
• 1 teaspoon cornstarch 
• 1.5 teaspoons thyme leaves fresh divided chopped
• 2 ounces goat cheese crumbled
• 2 tablespoons juice of lemon fresh
• 1.5 teaspoons lemon rind divided grated
• 2 teaspoons olive oil divided
• 6 ounce chicken breast halves boneless skinless

Equipment

• bowl
• frying pan
• colander

Directions

1. Drain artichokes in a colander over a bowl, reserving liquid. Coarsely chop artichokes.
2. Combine artichokes, cheese, 2 tablespoons chives, 1 teaspoon thyme, and 1 teaspoon lemon rind in a medium bowl.
3. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 1/4 cup artichoke mixture into pockets.
4. Sprinkle chicken with pepper.
5. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
6. Add 4 breast halves; cook 6 to 8 minutes on each side or until chicken is done.
7. Remove chicken from pan; keep warm. Repeat with 1 teaspoon oil and 4 chicken breast halves.
8. Add reserved artichoke liquid, 1/2 teaspoon thyme, and 1/2 teaspoon lemon rind to pan.
9. Combine lemon juice and cornstarch; add to pan. Bring to a boil; cook 1 minute, stirring constantly. Return chicken to pan. Cover and simmer 2 minutes or until thoroughly heated. Spoon sauce over chicken. Top with 2 tablespoons chives.
10. carbo rating: 4