Shelly's Recipe

CHICKEN BREASTS WITH ARTICHOKE CHEESE STUFFING

Category: Chicken

8 boneless, skinless chicken breasts
1 1/2 cups shredded Monterey Jack cheese
1/4 cup mayonnaise
1 tbsp minced onion
1 tbsp minced flat leaf parsley
1 tsp Dijon-style mustard
1 (6 oz) jar marinated artichoke hearts, drained, cut into
bite-size pieces
1/3 cup flour
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 large egg, lightly beaten
2 tbsp water
1 cup seasoned dry bread crumbs
1/3 cup vegetable oil

Pound chicken breasts to 1/4-inch
thick. Combine cheese, mayonnaise, onion, parsley and mustard in small bowl. Stir in artichoke pieces. Spread about 1/4 cup
cheese mixture in center of each chicken breast. Roll up and secure edges with wooden toothpicks.

Combine flour, salt and pepper in shallow dish. Mix egg and water in another shallow dish. Place bread crumbs on sheet of
waxed paper. Dip rolled chicken in flour mixture, then in egg mixture, then in bread crumbs, pressing to coat thoroughly.
Cover and refrigerate about 1 hour.

Heat oven to 350. Place oil in a 13 x 9-inch baking pan. Place in oven 10 minutes. Remove from oven. Use tongs to roll coated chicken in hot oil. Arrange chicken in pan. Bake 35
minutes or until golden brown.