Chicken Breasts Stuffed With Artichokes, Lemon, And Goat Cheese

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

1. Preheat oven to 375u0b0.
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. Top each breast half with 2 tablespoons cheese mixture; roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks.
4. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan, and cook 3 minutes on each side or until browned. Wrap the handle of pan with foil, and bake at 375u0b0 for 15 minutes or until chicken is done.

italianseasoned breadcrumbs, lemon rind, salt, freshly ground black pepper, hearts, goat cheese, skinless, cooking spray

Taken from www.myrecipes.com/recipe/chicken-breasts-stuffed-with-artichokes-lemon-goat-cheese (may not work)