2day's recipe: Artichoke and Goat Cheese Stuffed Chicken

I know, it has been a while.  Sorry for not posting any recipes, to say it has been "busy" is a HUGE understatement BUT I will try and get back on track today.  I am sharing one of my client favorites today.  Enjoy :-)

Artichoke and Goat Cheese Stuffed Chicken

Tender chicken breasts filled with a lightly herbed goat cheese and artichoke stuffing

Ingredients
3 teaspoon(s) olive oil (divided use)
3/4 cup(s) artichoke heart canned, (drained & chopped)
1/4 cup(s) shallot minced
2 ounce(s) Goat cheese crumbled (or Feta)
1 teaspoon(s) herbs de Provence dried, * (divided use)
1/4 teaspoon(s) salt (divided use)
1/4 teaspoon(s) black pepper (divided use)
2 teaspoon(s) parsley fresh, chopped (plus extra for garnish)
4 6oz. chicken breasts boneless, skinless, (fat not flat)
1 cup(s) chicken broth low-fat, reduced sodium
2 tablespoon(s) lemon juice fresh
2 teaspoon(s) cornstarch
lemon zest


Instructions
Heat 1/3 of the oil over medium heat using a nonstick pan. Add the shallots and artichoke hearts. Sauté about 4 minutes. Remove to a bowl and cool. Stir in the cheese, parsley and ½ of the herbes de Provence, salt and pepper.

Cut a horizontal slit through the thickest part of the chicken breast, forming the largest pocket possible without cutting through the breasts or enlarging the slit too much. Divide the artichoke filling into 4 equal parts. Stuff as much of the filling as you can into each breast pocket. (About 2 tablespoons or more.) Try to arrange the filling so the slit in the pocket is as closed as possible.

Heat the remaining oil over medium heat in a large non stick pan or skillet. Add the chicken and season with the remaining salt and pepper. Sauté the chicken, turning once, until the chicken is done.
Remove chicken to a plate or bowl and keep warm.

To the pan that the chicken was cooked, add the chicken broth and the remaining herbes de Provence and bring to a boil. Combine the lemon juice and cornstarch and whisk into the boiling broth. Cook until thickened. Remove from heat and allow to cool.

Place chicken into plates and cover with sauce. Garnish with the lemon zest (if desired).

* Herbes de Provence can be made for this recipe by using a simple mixture of thyme (1 tablespoon), basil (1 teaspoon) and rosemary (1/4 teaspoon).
Source: USPCA