Stuffed Chicken Breasts with Artichoke Hearts and Goat Cheese

Ingredients:

2 t Olive oil, divided
¾ C Frozen artichoke hearts, thawed and chopped
¼ C Minced shallots (about 3)
¼ C (1 ounce) Crumbled goat or feta cheese
1 t Dried herbes de Provence or thyme, divided
¼ t Salt, divided
¼ t Black pepper, divided
4 (4-ounce) Skinned, boned chicken breast halves
1 C Fat-free, less-sodium chicken broth
2 T Fresh lemon juice
2 t Cornstarch
Chopped fresh parsley (optional)
Lemon rind strips (optional)

Directions:

Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add artichokes and shallots; sauté 4 minutes. Remove from pan; cool. Stir in cheese, 1/2 teaspoon herbes de Provence, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons artichoke mixture into each pocket.

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add chicken, and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper; sauté 6 minutes on each side or until done. Remove from pan; keep warm.

Add 1/2 teaspoon herbes de Provence and broth to pan; bring to a boil. Combine juice and cornstarch; add to broth mixture, stirring with a whisk. Cook 1 minute or until thick.

Return chicken to pan; cover and cook 2 minutes or until thoroughly heated.

Garnish with parsley and lemon strips, if desired.


* Adapted from http://www.keyingredient.com/recipes/23423875/stuffed-chicken-breasts-with-artichoke-hearts-and-goat-cheese/