Chicken and Artichokes

Cooking Instructions

Preheat oven to 350 degrees. using a sharp knife, make a cut into the meatiest portion of each breast and a "pocket". Mix together salt, pepper and 1 T thyme. Season each breast with salt mixture, including the pocket. Set aside. Drain artichoke hearts, reserving liquid. Chop coarsely and mix with parsley and goat or feta cheese. Stuff each pocket with the artichoke mixture and secure with toothpicks. Heat olive oil in saute pan and brown chicken breasts on both sides. Remove and place in baking dish along with 1/2 cup of the wine. Cover and bake for 40 minutes. Remove cover and bake an additional 10 minutes. Remove from oven and place on serving plate. Pour liquids into saute pan and deglaze with the rest of the wine. Add mustard, remaining artichoke brine, thyme, and butter. Stir and bring to a boil. Reduce heat and simmer until thickened. Pour over breasts when served.