4 boneless, skinless chicken breast halves
1 jar (6 oz.) marinated artichoke hearts, drained and chopped, divided
1 cup (4 oz.) Sargento
Classic Supreme Shredded
1/4 cup (1 oz.) Sargento Grated Parmesan Cheese, divided
2 tablespoons al
Place each chicken breast between two pieces of wax paper.
Pound to V8-inch thickness.
Place about 1 tablespoon chopped artichokes on each piece of chicken.
Top each with 1/4 cup Mozzarella cheese.
Roll up; secure with skewers or large toothpicks.