Chicken Breasts Stuffed with Artichokes

By Constance

You can stuff the chicken breasts and chill them up to four hours before cooking.

Ingredients

• 2 1/2 tsp Italian-seasoned breadcrumbs
• 2 tsp grated lemon rind
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 (6oz) jar marinated artichoke hearts, drained and chopped
• 1 (3 oz) package herbed goat cheese, softened.
• 4 (6 oz) skinless, boneless chicken breast halves
• Cooking spray

Preparation

Step 1

1. Preheat oven to 375°

2. Combine first 6 ingredients, stir well.

3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, pound to 1/4 inch thickness.

4. Top each breast half with 2 tbs cheese mixture and roll up jelly-roll fashion. Secure each roll with wooden picks.

5. Heat a large nonstick skillet over MEDIUM-HIGH heat. Coat pan with cooking spray. Add chicken to pan; cook 3 minutes on each side or until browned.

6. Wrap handle of the pan with foil, bake for 15 minutes or until done