The only thing I would change is that I would probably brown the chicken first, then put it in the oven.
4 4-ounce chicken breasts
2 t olive oil
6 ou frozen artichoke hearts, thawed and chopped (I used canned)
1/4 c shallots, chopped – about 2
1 ou Feta (I used a bit more than this), crumbled
1 t Herbs de Provence
1/4 t salt
1/4 t black pepper
1 c low sodium chicken broth
2 T lemon juice
2 t corn starch
Preheat oven to 350 and prep a large baking dish with a bit of oil.
In a large skillet, saute the artichokes and shallots in about 1 teaspoon of olive oil, until tender. About 5 minutes.
Remove from skillet and place in a medium mixing bowl. Allow to cool slightly.
In the meantime – prep the chicken by cutting a horizontal slit down the side of each breast, creating pockets.
Once the artichoke mixture has cooled, mix in the feta, salt and pepper, and 1/2 t Herbs de Provence. Stuff about 2 tablespoons of the mixture into each breast.
Place the breasts in the baking dish, and bake for about 30 minutes.
Once chicken is done, remove and set aside – cover with foil to keep warm.
Place the chicken broth and another 1/2 teaspoon Herbs de Provence into the large skillet and bring to a boil.
In a small bowl, whisk together the lemon juice and cornstarch. Whisk into the boiling chicken broth, mix continuously for about 1 minute, until broth thickens.
Remove chicken from oven and place in broth. Cover and cook for about 2 minutes, until heated through.