Chicken Breasts Stuffed With Artichokes Lemon And Goats Cheese - cooking recipe

Ingredients

2 1/2 tablespoons Italian seasoned breadcrumbs
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 (3 ounce) package herbed goat cheese, softened
4 (6 ounce) boneless skinless chicken breast halves
cooking spray

Preparation

Preheat oven to 190*C/375*F .
Combine the first six ingredients, mixing well. Set aside.
Place each chicken breast half between 2 sheets of heavy duty plastic wrap and pound to 1/4 inch thickness using the side of a rolling pin, being careful not to tear the meat.
Top each breast half with 2 TBS of the cheese mixture; roll up jelly roll fashion.
Tuck in the sides and secure each with a wooden pick.
Heat a large non-stick skillet coated with cooking spray over medium high heat.
Add the chicken to the pan, and cook for 3 minutes one each side or until browned.
Wrap handle of the pan with foil and bake for 15 minutes, or until chicken is done.