Mahnke Family Recipes- Stuffed Chicken with Artichokes & Goat Cheese

¹⁄₂ T³⁄₄ T1.0 T1 ¹⁄₂ T seasoned breadcrumbs¹⁄₂ T seasoned breadcrumbs
2 t3.0 t4 t6 t lemon rind - grated2 t lemon rind - grated
¹⁄₄ t / 2 g³⁄₈ t / 3.0 g¹⁄₂ t / 4 g³⁄₄ t / 6 g salt¹⁄₄ t / 2 g salt
¹⁄₄ t³⁄₈ t¹⁄₂ t³⁄₄ t black pepper¹⁄₄ t black pepper
1 jar1 ¹⁄₂ jar2 jar3 jar marinated artichoke hearts, drained and chopped - (6 ozs)1 jar marinated artichoke hearts, drained and chopped - (6 ozs)
3 oz / 85 g4 ¹⁄₂ oz / 127.5 g6 oz / 170 g9 oz / 255 g herbed goat cheese, softened3 oz / 85 g herbed goat cheese, softened
4 skinless6.0 skinless8 skinless12 skinless boneless chicken breasts (~ 6 ozs)4 skinless boneless chicken breasts (~ 6 ozs)

You can stuff the chicken breasts and chill up to 4 hours before cooking.

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 non-stick 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 375F/190C for 15 minutes or until chicken is done.

Mahnke Family Recipes