Artichoke-And-Goat Cheese-Stuffed Chicken Breasts

• 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 breasts halves
• 1/4 teaspoon pepper
• 2 teaspoons olive oil, divided
• 1 teaspoon cornstarch
• 2 tablespoons lemon juice

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 bpwl; 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 form skillet. Set aside; keep warm. Repeat procedure with 1 teaspoon oil and remaining chicken breats. 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.

artichoke bottoms, crumbled goat, chives, fresh thyme, lemon rind, pepper, olive oil, cornstarch, lemon juice

Taken from www.myrecipes.com/recipe/artichoke-and-goat-cheese-stuffed-chicken-breasts-0 (may not work)