Cooking Instructions:

• Start by draining the artichoke hearts and chopping them into small pieces. In a large mixing bowl, combine the chopped artichokes, crumbled goat cheese, half of the chopped chives, half of the chopped thyme, and half of the lemon zest. Mix everything well until fully combined.
• Take the chicken breast halves and place them on a cutting board. Using a sharp knife, create a pocket in each chicken breast by slicing it horizontally, being careful not to cut all the way through.
• Generously fill each chicken breast pocket with the artichoke and goat cheese mixture. Use cooking twine or toothpicks to secure the opening, ensuring that none of the delicious stuffing escapes during cooking.
• In a small bowl, combine the remaining chives, thyme, lemon zest, and freshly ground black pepper. Rub this mixture over the stuffed chicken breasts, ensuring they are well coated for maximum flavor.
• In a large skillet, heat 1 teaspoon of extra virgin olive oil over medium heat. Once hot, add the stuffed chicken breasts and cook for about 5-6 minutes on each side, or until golden brown and cooked through. You can also bake them in a preheated oven at 375°F (190°C) for about 25-30 minutes if you prefer.
• In a small bowl, whisk together the cornstarch and lemon juice until smooth. Add this mixture to the skillet after removing the chicken. Stir and cook for 1-2 minutes until the sauce thickens. Serve the sauce over the stuffed chicken for an added burst of flavor.