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Artichoke-and-Goat Cheese-Stuffed Chicken Breasts

Make Artichoke-and-Goat Cheese-Stuffed Chicken Breasts at home with Artichoke Bottoms, Crumbled Goat Or Feta Cheese, Chives Divided, Fresh Thyme Divided, and Lemon Rind Divided. Serves 1. Scale it up or down for the number of people at the table.

Ingredients

• 1
• 1/2 cup
• 1/4 cup
• 1
• 1
• 8
• 1/4 tsp
• 2 tsp
• 1 tsp
• 2 tbsp

Method (preview)

1. 1

   Drain artichokes in a colander over a bowl, reserving liquid.

2. 2

   Add 4 chicken breasts, and saute 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm.

3. 3

   Repeat procedure with 1 teaspoon oil and remaining chicken breasts.

4. 4

   Add reserved artichoke liquid, 1/2 teaspoon thyme, and 1/2 teaspoon lemon rind to skillet.

5. 5

   Combine cornstarch and lemon juice; stir well.

6. 6

   Add to skillet.

7. 7

   Bring to a boil; cook 1 minute, stirring constantly.

8. 8

   Return chicken to skillet.

9. 9

   Cover and simmer 2 minutes or until thoroughly heated.

10. 10

    Spoon sauce over chicken.

11. 11

    Top with 2 tablespoons chives.