Chicken Breasts Stuffed with Artichokes.....

Chicken Breasts Stuffed with Artichokes, Lemon and Goat Cheese

2 1/2 Tablespoon Italian-seasoned breadcrumbs

2 teaspoon 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 goat cheese

4 (6-ounce) skinless, boneless chicken breast halves

cooking spray

1. Preheat oven to 375*
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, and 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 for 3 minutes on each side or until browned. Wrap handle of pan with foil, and bake at 375* for 15 minutes or until chicken is done. Yield: 4 servings.

Variations:

Substitute Laughing Cow low-fat wedges for goat cheese and non-marinated artichoke hearts instead of marinated ones.

I usually have to cook it longer; but I had my oven at 350*. Also, there’s usually enough salt in other things that I omit the added salt.