Chicken Breasts Stuffed

• 2 1/2 Tbsp. Italian-seasoned bread crumbs
• 2 tsp. grated lemon rind
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1 (6 oz.) jar marinated artichoke hearts, drained and chopped
• 1 (3 oz.) pkg. herbed feta cheese
• 4 (6 oz.) skinless, boneless chicken breast halves

1. 1. Preheat oven to 375 degrees. 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 using a meat mallet or rolling pin.
2. Top each breast with 2 tbsp. cheese mixture; roll up jelly roll fashion.
3. Tuck in sides; secure each roll with wooden toothpicks. 4. Heat a large skillet coated with cooking spray over medium-high heat.
4. Add chicken to pan and cook 3 minutes on each side or until browned.
5. Remove from pan and place in baking pan sprayed with PAM.
6. Bake at 375 degrees for 15 minutes or until chicken is done.

italianseasoned bread crumbs, lemon rind, salt, black pepper, hearts, feta cheese, skinless

Taken from www.cookbooks.com/Recipe-Details.aspx?id=69125 (may not work)