Preparation

• 1
  Drain artichokes in a colander over a bowl, reserving liquid
• 2
  Coarsely chop artichoke bottoms and combine artichokes, cheese, 2tsp. chives, ½ tsp. thyme and ½ tsp. lemon rind in a medium bowl and stir well
• 3
  Cut a horizontal slit in thickest portion of each chicken breast half to form a pocket
• 4
  Stuff the artichoke mixture into each pocket and season the chicken with pepper
• 5
  Heat 0.5fl oz. oil in a skillet over medium-high heat
• 6
  Add the chicken breasts, and cook 6 minutes on each side or until the juices run clear indicating that the chicken is done
• 7
  Remove chicken from skillet and keep warm on one side
• 8
  Add reserved artichoke liquid, ½ tsp. spoon thyme, and ½ tsp. lemon peel to the skillet, combine the cornstarch and lemon juice and add to skillet
• 9
  Cover and simmer 2 minutes or until thoroughly heated
• 10
  Spoon the sauce over the chicken and garnish with the remaining chives