Chicken Breasts With Artichoke Cheese Stuffing
|Boneless chicken breasts||4 , skinned and halved lengthwise|
|Shredded monterey jack cheese||1 1⁄2 Cup (24 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Chopped onion||1 Tablespoon|
|Dried parsley flakes||1 Tablespoon|
|Dijon mustard||1 Teaspoon|
|Marinated artichoke hearts||6 Ounce (Drained)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Seasoned dry bread crumbs||1 Cup (16 tbs)|
|Oil||1⁄3 Cup (5.33 tbs)|
Pound chicken breasts to 1/4-inch thickness.
Mix cheese, mayonnaise, onion, parsley flakes and mustard in small mixing bowl.
Cut artichoke hearts into bite-size piecesStir into cheese mixture.
Spread about 1/4 cup cheese mixture down center of each piece of chicken.
Roll up and secure ends with wooden picks.
Mix flour, salt and pepper in shallow dish.
Dip rolled chicken in flour mixture to coat.
Mix egg and water in shallow dish.
Place bread crumbs in another shallow dish or on sheet of waxed paper.
Dip rolled chicken in egg mixture then in bread crumbs, pressing to coat thoroughly.
Cover and refrigerate coated chicken about 1 hour.
Preheat oven to 350°F.
Place Oil in 13 x 9-inch baking pan.
Place in oven 10 minutes.
Remove from oven.
Using tongs, roll coated chicken in hot Oil.
Arrange chicken in pan.
Bake at 350 °F, 35 minutes, or until golden brown.