Chicken Breasts With Artichoke Cheese Stuffing

• 1/4 c. real mayo
• 4 whole boneless chicken breasts
• 1 1/2 c. shredded Monterey Jack cheese
• 1 Tbsp. finely chopped onion
• 1 Tbsp. dried parsley flakes
• 1 tsp. Dijon mustard
• 1 (6 oz.) jar marinated artichoke hearts, drained
• 1/3 c. flour
• 1/4 tsp. salt
• 2 Tbsp. water
• 1/3 c. oil
• 1/8 tsp. pepper
• 1 egg
• 1 c. seasoned dry bread crumbs

1. Pound chicken into 1/4-inch thickness.
2. Set aside.
3. Mix cheese, 1/4 cup mayo, onions, parsley flakes and mustard in a small bowl.
4. Cut artichoke hearts into bite-size pieces.
5. Stir into cheese mixture.
6. Spread about 1/4 cup cheese mixture down center of each piece of chicken.
7. Roll up and secure ends with wooden picks.
8. Mix flour, salt and pepper in shallow dish.
9. Set aside.
10. Mix egg and water in shallow dish.
11. Dip rolled chicken in egg mixture, then in bread crumbs, pressing to coat thoroughly. Cover and refrigerate about 1 hour.

mayo, chicken breasts, shredded monterey jack cheese, onion, parsley flakes, mustard, flour, salt, water, oil, pepper, egg, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=596091 (may not work)