I found this amazing recipe in a French magazine, (Femme Actuelle) whilst waiting in the doctor's surgery! It's such a great idea for portable chicken, hence its name. Chicken breasts are poached in a court-bouillon broth with garlic and thyme; the chicken is then mixed with fresh chèvre (goat's cheese) and artichokes and is popped into a kilner jar with a little flavoured oil. Eh voila! It is ready to pack into a hamper for a picnic! C'est parfait! Serve this wonderful moist chicken salad mixture with crusty baguette or artisanal bread, using the flavoured oil for dipping and dunking! Can be stored once cooked in the fridge for 1 to 2 days. (In the sealed kilner jar.) If you have fresh artichokes available, use them in preference to tinned ones.