Cheesy Artichoke Stuffed Chicken
Ingredients:
1 (14 ounce) can artichoke bottoms
1/2 cup (2 ounces) feta cheese
1/4 cup chopped fresh chives, divided
1 1/2 teaspoons chopped fresh thyme, divided
1 1/2 teaspoons grated lemon peel, divided
8 (4-ounce) skinned, boned chicken breast halves
1/4 teaspoon pepper
2 teaspoons olive oil, divided
1 teaspoon cornstarch
2 Tablespoons freshly squeezed lemon juice
Directions:
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 peel in a medium bowl; stir well.
Cut a horizontal slit in 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 cook 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 peel to skillet. Combine cornstarch and lemon juice; stir well. add to skillet. Cover and simmer 2 minutes or until thoroughly heated.
Spoon sauce over chicken and top with 2 Tablespoons of chives.
