-
1
1.
-
2
Drain artichokes in a colander over a bowl, reserving liquid.
-
3
Coarsely chop artichoke bottoms.
-
4
Combine artichokes, cheese, 2 Tbsp.
-
5
chives, 1 tsp.
-
6
thyme, and 1 tsp.
-
7
lemon rind in a medium bowl; stir well.
-
8
2.
-
9
Cut a horizontal slit through thickest portion of each chicken breast half to create a pocket.
-
10
Stuff about 1/4 c. artichoke mix into each pocket.
-
11
Sprinkle chicken with pepper.
-
12
3.
-
13
Heat 1 tsp.
-
14
oil in a skillet over medium-high heat.
-
15
Add in 4 chicken breasts, and saute/fry 6 min on each side or possibly till chicken is done.
-
16
Remove chicken from skillet.
-
17
Set aside; keep hot.
-
18
Repeat procedure with 1 tsp.
-
19
oil and remaining chicken breasts.
-
20
Add in reserved artichoke liquid, 1/2 tsp.
-
21
thyme, and 1/2 tsp.
-
22
lemon rind to skillet.
-
23
Combine cornstarch and lemon juice; stir well.
-
24
Add in to skillet.
-
25
Bring to a boil; cook 1 minute, stirring constantly.
-
26
Return chicken to skillet.
-
27
Cover and simmer 2 min or possibly till thoroughly heated.
-
28
Spoon sauce over chicken.
-
29
Top with 2 Tbsp.
-
30
chives.
-
31
Yield: 8 servings (serving size: 1 chicken breast half and 1 Tbsp.
-
32
sauce).
