Chicken Breasts With Artichokes and Goat Cheese

• 9 ounces frozen artichoke hearts
• 1 cup frozen pearl onions
• 6 (12 ounce) bone-in sin-on chicken breast halves
• 12 teaspoon tsps dried thyme
• 12 teaspoon salt
• 14 teaspoon black pepper
• 1 tablespoon olive oil
• 4 ounces soft fresh goat cheese, cut into 6 pieces
• 6 lemon slices, thinly sliced
• 12 cup white wine or 12 cup low sodium chicken broth
• 14 cup green onion, thinly sliced

1. Heat oven to 375 degrees Fahrenheit.
2. Scatter artichoke hearts and pearl onions over bottom of shallow roasting pan.
3. Pat chicken breast dry with paper towels:arrange in single layer in pan.
4. Sprinkle with thyme, salt and pepper.
5. Drizzle with olive oil.
6. Crumble 1 piece of goat cheese over top of each breast.
7. Top with lemon slice.
8. (Chicken can be prepared to this point 8 hours ahead.
9. Cover and refrigerate.
10. ).
11. Add wine.
12. Bake for 50-60 minutes or until browned and no longer pink in center.
13. Sprinkle with green onions.
14. Serve with pan juices.

hearts, frozen pearl onions, chicken, thyme, salt, black pepper, olive oil, goat cheese, lemon slices, white wine, green onion

Taken from www.food.com/recipe/chicken-breasts-with-artichokes-and-goat-cheese-485908 (may not work)