3/4 cup frozen artichoke hearts
4 skinless chicken breasts
1 cup low-salt chicken broth
1/4 cup feta cheese or goats cheese, crumbled
1 tsp dried thyme or herbs de Provence
2 tsp cornstarch
2 tsp olive oil
2 tbsp fresh lemon juice
1/4 tsp salt
1/4 tsp freshly milled black pepper
chopped fresh parsley
lemon zest strips
Cook the artichokes
Thaw and chop the artichokes and finely chop the shallots. Add 1 tbsp of oil to a non-stick pan and saute the onions and artichokes for around 4 minutes. Remove from the pan and put in a bowl with the cheese, 1/2 tsp of the dried herbs, 1/8 tsp salt and 1/8 tsp pepper.
Stuff the chicken breasts
Cut a slit horizontally through the thickest part of each chicken breast to form a pocket, and put 2 tablespoons of the artichoke mixture into each pocket.
In a large frying pan heat 1 tbsp oil and add the chicken and sprinkle with 1/8 tsp pepper and 1/8 tsp salt. Saute for 6 minutes on each side until cooked through. Remove from the frying pan and set aside, keeping warm. Add the chicken broth and 1/2 tsp dried herbs and bring to the boil. In a small bowl mix the cornstarch and lemon juice, and add to the broth mixture. Stir with a whisk for around 1 minute until the liquid thickens. Put chicken back into the pan, put a lid on, and cook for 2 minutes until chicken is heated through.
Serve garnished with parsley and lemon zest strips.