Stuffed Chicken Breasts with Artichoke Hearts and Goat Cheese

Ingredients

• 2 teaspoons olive oil, divided
• 3/4 cup frozen artichoke hearts, thawed and chopped
• 1/4 cup minced shallots (about 3)
• 1/4 cup (1 ounce) crumbled goat or feta cheese
• 1 teaspoon dried herbes de Provence or thyme, divided
• 1/4 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 4 (4-ounce) skinned, boned chicken breast halves
• 1 cup fat-free, less-sodium chicken broth
• 2 tablespoons fresh lemon juice
• 2 teaspoons cornstarch
• Chopped fresh parsley (optional)
• Lemon rind strips (optional)

Preparation

1. 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.
2. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons artichoke mixture into each pocket.
3. 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.