Stuffing: Heat olive oil in nonstick saute over medium heat. Add thyme and red pepper, cook for 1 minute Add artichoke hearts and garlic. Cook for 2-3 mins, stirring occasionally. Remove from heat and stir in goat cheese, olives, sundried tomatoes, and basil. Season to taste with salt and pepper. Allow to cool.
Chicken: Rinse the chicken breasts and pat them dry with paper towels. Place each breast between two sheets of plastic wrap and pound to flatten evenly to 1/4-in thickness.
Spread each breast with quarter of stuffing. Fold breasts in half over the stuffing and use toothpicks to securely close sides.
Heat olive oil in large nonstick skillet over medium heat. Add the chicken, season to taste with salt and pepper, and saute for 6 minutes on each side or until done. Remove from pan and cover to keep warm.
Add the thyme, broth, and lemon zest to the pan. Bring to boil. Combine the lemon juice and cornstarch. Add it to the broth mixture, stirring with a whisk. Cook until thick, about 1 minute.
Return the chicken to the pan, cover and cook for 2 minutes or until thoroughly heated.
Serve garnished with fresh parsley, if desired.