Instructions

• Drain the 14-ounce can of artichoke hearts in a colander set over a bowl, reserving the liquid. Coarsely chop the artichoke hearts.
• In a medium bowl, combine the chopped artichokes, 1/2 cup crumbled goat or feta cheese, 2 tablespoons chopped fresh chives, 1 teaspoon chopped fresh thyme, and 1 teaspoon grated lemon zest. Stir until well mixed.
• Pat the eight 6-ounce skinned, boned chicken breast halves dry. Cut a horizontal slit through the thickest portion of each breast to form a pocket, taking care not to cut all the way through.
• Stuff about 1/4 cup of the artichoke mixture into each chicken pocket. Press the opening closed and sprinkle each breast with 1/4 teaspoon freshly ground black pepper.
• Heat 1 teaspoon extra virgin olive oil in a large skillet over medium-high heat. Add 4 stuffed chicken breasts (do not crowd the pan) and cook about 6 minutes per side, until golden and cooked through (internal temperature 165°F) or until juices run clear. Transfer the cooked chicken to a plate and keep warm. Repeat with the remaining 1 teaspoon oil and the remaining 4 chicken breasts.
• Return the skillet (with any browned bits) to medium heat. Add the reserved artichoke liquid, the remaining 1/2 teaspoon chopped fresh thyme, and the remaining 1/2 teaspoon grated lemon zest. Bring to a simmer, scraping up any browned bits from the pan.
• In a small bowl, whisk together 1 teaspoon cornstarch and 2 tablespoons freshly squeezed lemon juice until smooth. Stir the cornstarch mixture into the skillet. Cover and simmer for about 2 minutes, stirring once, until the sauce thickens and is heated through.
• Spoon the sauce over the stuffed chicken breasts, then sprinkle the remaining 2 tablespoons chopped fresh chives over the top. Serve immediately.