Artichoke-and-goat Cheese-stuffed Chicken Breasts

Ingredients

  • 1 (14-ounce) can artichoke bottoms
  • 1/2 cup (2 ounces) crumbled goat or feta cheese
  • 1/4 cup chopped chives, divided
  • 1 1/2 teaspoons chopped fresh thyme, divided
  • 1 1/2 teaspoons grated lemon rind, divided
  • 8 (4-ounce) skinned, boned chicken breasts halves
  • 1/4 teaspoon pepper
  • 2 teaspoons olive oil, divided
  • 1 teaspoon cornstarch
  • 2 tablespoons lemon juice

Description

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