Artichoke-And-Goat Cheese-Stuffed Chicken Breasts

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Oxmoor House


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1 (14-ounce) can artichoke bottoms

1/2 cup (2 ounces) crumbled goat cheese

1/4 cup chopped chives, divided

1 1/2 teaspoons chopped fresh thyme, divided

1 1/2 teaspoons grated lemon rind, divided

8 (6-ounce) skinless, boneless chicken breast halves

1/4 teaspoon freshly ground black pepper

2 teaspoons olive oil, divided

2 tablespoons fresh lemon juice

1 teaspoon cornstarch

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