Chicken Breasts Stuffed With Artichokes, Lemon & Goat Cheese

• Italian seasoned breadcrumbs -- 2 & 1/2 Tablespoons
• Grated Lemon Rind -- 2 Tablespoons
• Salt -- 1/4 Teaspoon
• Freshly Ground Black Pepper -- 1/4 Teaspoon
• Marinated Artichoke Hearts -- 1 Jar (6 ounces; drained & chopped)
• Herbed Goat Cheese - 1 package (3 ounce; softened)
• Boneless, Skinless Chicken breasts halves -- 4 (6 ounce)

1. 1. Preheat oven to 375 degrees
2. 2. Combine first 6 ingredients; STIR well
3. 3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; point to 1/4 inch thickness using a meat mallet or small heavy skillet
4. 4. Top each breast half with 2 tablespoons cheese mixture, and roll up jelly roll fashion
5. 5. Secure each roll with wooden picks
6. 6. Heat a large nonstick skillet over medium-high heat.
7. 7. Coat pan with cooking spray
8. 8. Add chicken to pan
9. 9. Cook 3 minutes on each side (OR until browned)
10. 10. Wrap handle of pan with foil
11. 11. Bake at 375 degrees for 15 minutes (or until done)

italian seasoned breadcrumbs, lemon rind , salt, freshly ground black pepper, chicken breasts halves

Taken from www.epicurious.com/recipes/member/views/chicken-breasts-stuffed-with-artichokes-lemon-goat-cheese-52892221 (may not work)