1 (9-oz.) pkg. frozen artichoke hearts
1 cup frozen pearl onions
6 (12-oz.) bone-in skin-on chicken breast halves
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 (4-oz.) pkg. soft goat cheese, cut into 6 pieces
6 thin lemon slices
1/2 cup white wine or lower-sodium chicken broth
1/4 cup thinly sliced green onions
1. Heat oven to 375°F. Scatter artichoke hearts and pearl onions over bottom of shallow roasting pan. Pat chicken breasts dry with paper towels; arrange in single layer in pan. Sprinkle with thyme, salt and pepper; drizzle with oil. Crumble 1 piece of goat cheese over top of each breast; top each with lemon slice. (Chicken can be prepared to this point 8 hours ahead. Cover and refrigerate.) Add wine.
2. Bake 50 to 60 minutes or until browned and no longer pink in center. Sprinkle with green onions; serve with pan juices.
PER SERVING: 295 calories, 13.5 g total fat (5 g saturated fat), 32 g protein, 10 g carbohydrate, 80 mg cholesterol, 355 mg sodium, 4.5 g fiber