Poultry: Stuffed Breast 04 by Recipe Cottage

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	Stuffed Breast 04

		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 breast halves 1/4 teaspoon pepper 2 teaspoons olive oil, divided 1 teaspoon cornstarch 2 tablespoons lemon juice 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 bowl; stir well. 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. 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 from skillet. Set aside; keep warm. Repeat procedure with 1 teaspoon oil and remaining chicken breasts. 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. Makes 8 servings (serving size: 1 chicken breast half and 1 tablespoon sauce).