4 (4 ounce) skinless boneless chicken breast halves
1 teaspoon olive oil
Salt and pepper
Directions
Rinse and drain artichokes and coarsely chop
Combine
artichokes, goat cheese, chives and lemon zest in a medium
bowl; stir well.
Cut a horizontal slit through the thickest portion of each chicken
breast half to form a pocket
Stuff 1 /4 of the artichoke filling into
each pocket; secure with a toothpick.
Brush chicken breasts with olive oil and sprinkle with salt and
pepper
Rotate in the Flat Standard Basket for 20 minutes or
until chicken is cooked through.
