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
• 1/2 cup crumbled sheeps milk feta cheese
• 2 tablespoons minced fresh chives, divided use
• 1- 1/2 teaspoons minced fresh dill, divided use
• 1- 1/2 teaspoons grated lemon zest, divided use
• 2 tablespoons unsalted butter
• 1/2 cup chicken broth
• 1 teaspoon cornstarch
• 2 tablespoons fresh lemon juice

1. Trim chicken and cut a pocket in the thick edge of each breast by holding knife parallel to breast and slicing to open up about 4 inches.
2. Season the inside of the pocket with salt and pepper.
3. Chop the artichoke hearts and combine with feta, 1 tablespoon chives, 1 teaspoon dill and 1 teaspoon lemon zest.
4. Stuff 1/4 cup of filling into each chicken pocket, pinching edges to seal.
5. Melt butter in a large skillet over medium high heat.
6. Add the chicken and cook 3 to 4 minutes or until well browned on both sides.
7. Remove chicken to a plate.
8. Add the chicken broth to the skillet along with remaining dill and lemon zest.
9. Stir cornstarch into lemon juice and add to sauce.
10. Bring to a boil, stirring constantly to thicken.
11. Return chicken to the skillet, with any accumulated juices, turning to coat in the sauce.
12. Cover and cook for 7 to 9 minutes or until chicken is cooked through, turning over once.
13. Serve chicken topped with sauce and sprinkled with remaining chives.

chicken, salt, sheeps milk, fresh chives, fresh dill, lemon zest, unsalted butter, chicken broth, cornstarch, lemon juice

Taken from www.cookstr.com/recipes/artichoke-and-feta-stuffed-chicken-breasts-with-lemon-dill-sauce (may not work)