Artichoke And Goat Cheese Stuffed Chicken Breasts Recipe

• canned artichoke bottoms (14-oz)
• 1/2 c. crumbled goat or possibly feta cheese (2 ounces)
• 1/4 c. minced chives divided
• 1 1/2 tsp minced fresh thyme divided
• 1 1/2 tsp grated lemon rind divided
• 8 x skinless boneless chicken breast halves (4-oz)
• 1/4 tsp pepper
• 2 tsp extra virgin olive oil divided
• 1 tsp cornstarch
• 2 Tbsp. lemon juice

1. 1.
2. Drain artichokes in a colander over a bowl, reserving liquid.
3. Coarsely chop artichoke bottoms.
4. Combine artichokes, cheese, 2 Tbsp.
5. chives, 1 tsp.
6. thyme, and 1 tsp.
7. lemon rind in a medium bowl; stir well.
8. 2.
9. Cut a horizontal slit through thickest portion of each chicken breast half to create a pocket.
10. Stuff about 1/4 c. artichoke mix into each pocket.
11. Sprinkle chicken with pepper.
12. 3.
13. Heat 1 tsp.
14. oil in a skillet over medium-high heat.
15. Add in 4 chicken breasts, and saute/fry 6 min on each side or possibly till chicken is done.
16. Remove chicken from skillet.
17. Set aside; keep hot.
18. Repeat procedure with 1 tsp.
19. oil and remaining chicken breasts.
20. Add in reserved artichoke liquid, 1/2 tsp.
21. thyme, and 1/2 tsp.
22. lemon rind to skillet.
23. Combine cornstarch and lemon juice; stir well.
24. Add in to skillet.
25. Bring to a boil; cook 1 minute, stirring constantly.
26. Return chicken to skillet.
27. Cover and simmer 2 min or possibly till thoroughly heated.
28. Spoon sauce over chicken.
29. Top with 2 Tbsp.
30. chives.
31. Yield: 8 servings (serving size: 1 chicken breast half and 1 Tbsp.
32. sauce).

bottoms, crumbled goat, chives, thyme, lemon rind, chicken breast halves, pepper, cornstarch, lemon juice

Taken from cookeatshare.com/recipes/artichoke-and-goat-cheese-stuffed-chicken-breasts-69670 (may not work)