Artichoke Stuffed Chicken Breasts!

2 tsp olive oil
6 oz artichoke hearts
1/4 cup shallots, chopped (usually about 3)
1/4 cup crumbled feta cheese
1 tsp ground thyme
1/4 tsp salt
1/4 tsp pepper
4 boneless, skinless chicken breasts
1 cup low sodium chicken broth
2 TBL lemon juice
2 tsp cornstarch
1/2 tsp parsley (optional)
1 pinch of fresh lemon peel (optional)

Pour 1 tsp of oil into a frying pan and warm over medium heat. Saute artichokes and shallots until tender (about 4 minutes). Take out of pan and let cool slightly. Mix in cheese, 1/2 tsp thyme, 1/8 tsp salt and 1/8 tsp of pepper.

Slice the chicken in half so that it forms a pocket (Do not cut all the way through, leave a little bit attached on one side). Spoon 2 TBL of artichoke mixture into each pocket.

Pour 1 tsp of oil into a frying pan and warm over medium heat. Arrange chicken in the pan seasoned with 1/8 tsp salt and 1/8 tsp pepper. Cook about 6 minutes per side or until fully cooked. Take chicken out of pan and keep in oven on warm.

Add 1/2 tsp herbs and brother to pan and let boil. Whisk in lemon juice and cornstarch. Continue whisking for about 1 minute or until thick. Place chicken back in pan. Cover and cook for 2 more minutes or until fully heated.

Sprinkle parsley and lemon rind strips over the chicken if desired.

Serve with rice.