Shelly's Recipe

ARTICHOKE & PESTO STUFFED CHICKEN BREASTS

Category: Chicken

1 Pkg Thin-Sliced Chicken Breasts (pkg usually yields 5 or 6)
5 or 6 slices of lunchmeat ham or prosciutto
1 can artichoke hearts, rinsed, drained & coarsely chopped
1 1/2 cups shredded mozzarella cheese (the bistro blends inch w/ sun-dried tomatoes is nice)
1/2 cup pesto
1/2 cup chicken broth
Splash of dry white wine

Pound out the chicken breasts until they are thin & uniform. Spread a small amount of pesto directly on the raw chicken. Layer on a piece of ham, then the cheese, then a spoonful of the chopped artichokes. Roll the chicken up and secure with toothpicks

Lay the chicken in a casserole dish and pour the chicken broth & white wine over them. Add any leftover artichokes to the dish as well. Cover with foil & bake at 350 for 45 minutes (use a baster to moisten the tops of the chicken occasionally). Serve with an alfredo or garlic & herb noodle side.