Ingredients

1 T + 1 tsp olive oil

1/2 C thinly sliced yellow onion

2 oz crumbled goat cheese

3 quarters marinated artichoke heart (drained & sliced thin)

1/8 tsp dried thyme

1/8 tsp dried basil

2 skinless, boneless chicken breast halves

1 T flour

1 T butter

1/2 cup dry white wine

1/2 cup fat-free, less-sodium chicken broth

Salt & Pepper to taste

Preparation

  1. Heat oven to 350 F. Heat 1 tsp oil in a large skillet over medium heat. Add onions, salt and pepper to pan; cook until golden, stirring occasionally. Cool slightly. Combine onion mixture, dried herbs, artichoke and cheese in a small bowl, stirring with a fork.

  2. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket; stuff even amounts cheese mixture into each pocket. Sprinkle chicken evenly with salt & pepper, dust with flour, shaking off excess

  3. Return pan to medium-high heat. Heat 1 T oil. Add chicken to pan; sauté 5 minutes; turn chicken over, sauté 4 minutes; turn chicken over and place skillet with chicken in hot oven and cook 10 minutes or until chicken is done.

Remove skillet from oven and place on stove top, med-high heat. Add butter, wine & broth to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1/4 cup. Serve chicken with pan sauce drizzled over each breast.