Source: Cooking Light

4 pts per serving

1 (14-ounce) can artichoke bottoms

1/2 cup (2 ounces) crumbled goat or feta cheese

1/4 cup chopped chives, divided

1 1/2 teaspoons chopped fresh thyme, divided

1 1/2 teaspoons grated lemon rind, divided

8 (4-ounce) skinned, boned chicken breasts halves

1/4 teaspoon pepper

2 teaspoons olive oil, divided

1 teaspoon cornstarch

2 tablespoons lemon juice

Drain artichokes in a colander over a bowl, reserving liquid. Coarsely chop artichoke bottoms. Combine artichokes, cheese, 2 tablespoons chives, 1 teaspoon thyme, and 1 teaspoon lemon rind in a medium bpwl; stir well.

Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 1/4 cup artichoke mixture into each pocket. Sprinkle chicken with pepper.

Heat 1 teaspoon oil in a skillet over medium-high heat. Add 4 chicken breasts, and sauté 6 minutes on each side or until chicken is done. Remove chicken form skillet. Set aside; keep warm. Repeat procedure with 1 teaspoon oil and remaining chicken breats. Add reserved artichoke liquid, 1/2 teaspoon thyme, and 1/2 teaspoon lemon rind to skillet. Combine cornstarch and lemon juice; stir well. Add to skillet. Bring to a boil; cook 1 minute, stirring constantly. Return chicken to skillet. Cover and simmer 2 minutes or until thoroughly heated. Spoon sauce over chicken. Top with 2 tablespoons chives.

Yield: 8 servings (serving size: 1 chicken breast half and 1 tablespoon sauce)

NUTRITION PER SERVING: 4 Points

CALORIES 181(20% from fat); FAT 4.1g(sat 1.6g,mono 1.5g,poly 0.5g); PROTEIN 29g; CHOLESTEROL 72mg; CALCIUM 73mg; SODIUM 347mg; FIBER 0.1g; IRON 1.5mg; CARBOHYDRATE 6.7g