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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

MyRecipes Recommends That You Make This Artichoke-and-Goat Cheese-Stuffed Chicken Breasts Recipe From Cooking Light

MyRecipes