Artichoke-Parmesan Chicken Bundles

By shauna

Ingredients

• 6 Sm. Boneless, Skinless Chicken Breasts, pounded to 1/4" thickness
• 1/3 C. Miracle Whip Dressing
• 1/3 C. Grated Parmesan Cheese
• 1 C. (1/2 of 398ml can) artichoke hearts, well drained & coarsely chopped
• 1 green onion, chopped
• 1 egg
• Italian bread crumbs
• 1 Tbsp. Fresh Italian Flat -Leaf Parsley, chopped
• 1/4 tsp. Black Pepper

Preparation

Step 1

Heat oven to 375. Place chicken, smooth-sides down, on work surface. Mix next 4 ingredients; spread onto breasts, leaving 1/4" border. Starting at 1 short end of each breast, roll up chicken tightly. secure with wooden toothpicks, if desired. Beat egg in pie plate. Mix remaining ingredients in separate pie plate. Dip chicken bundles, 1 at a time, in egg, then roll in coating mixture. Place, seam-sides down, in single layer in shallow foil-lined pan sprayed with cooking spray, folding under ends to completely enclose filling. Bake 25 min. or till done. Discard toothpicks. Serve with hot, cooked fettuccine, pasta sauce & grated parmesan.