Stuffed Chicken Breasts With Artichoke Hearts And Goat Cheese Recipe

2 teasp. olive oil, divided

3/4 cup artichoke hearts, chopped (I used canned)

1/4 cup minced shallots

1/4 cup crumbled goat or feta cheese

1 teaspoon thyme, divided

1/4 teaspoon salt, divided

1/4 teaspoon black pepper, divided

4 chicken breast halves, skinned/boned

1 cup fat-free chicken broth

2 tbsp. fresh lemon juice

2 teaspoon corn starch

Chopped fresh parsley

1 teaspoon olive oil in a skillet over med. heat. Add artichokes and shallots; saute

4 minutes. Remove from pan; cool. Stir in cheese,

1/2 teaspoon thyme,

1/8 teasppon salt,

1/8 teasp. pepper.

Cut a horizontal slit in breast to form a pocket. Stuff 2 tbsp. mixture into each pocket.

1 teasp. olive oil in skillet over med. heat. Add chicken, and sprinkle with

1/8 teasp. salt and 1/8 teasp. pepper. Saute

6 minutes on each side or until done. Remove from pan, keep warm. Add

1/2 teasp. thyme and broth to pan;; bring to a boil. combine juice and cornstarch; add to broth mixture, stirring with a whisk. Cook til thick (1 min) Return chicken to pan; cover and cook

2 minutes or til heated through. Garnish with parsley.