Chicken Breasts Stuffed with Artichokes, Lemon, Goat Cheese

Serving Size : 4 
Categories : Chicken & Poultry

2 1/2 tablespoons Italian seasoned bread crumbs
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 oz marinated artichoke hearts -- drained and chopped
3 oz herbed goat cheese -- softened
4 6-ounce skinless boneless chicken breast

Preheat oven to 375 degrees.

Combine first 6 ingredients; stir well.

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.

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 375 degrees for 15 minutes or
until chicken is done.