Chicken Breasts with Artichoke-Cheese Stuffing

4 whole boneless skinless chicken breasts, skinned and halved lengthwise
1½ cups shredded Monterey Jack cheese
¼ cup mayonnaise
1 tbsp. finely chopped onion
1 tbsp. dried parsley
1 tsp. Dijon mustard
1 6oz. jar marinated artichoke hearts, drained
1/3 cup flour
¼ tsp. salt
1/8 tsp. white pepper
1 egg
2 tbsp. water
1 cup seasoned dry bread crumbs
1/3 cup oil

Pound chicken to ¼” thickness. Set aside. Mix cheese, mayonnaise, onion,
parsley and mustard in small bowl. Cut artichoke into bite-size pieces.
Stir into cheese mixture. Spread about ¼ 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. Set aside.

Mix egg and water in shallow dish. Place bread crumbs in another shallow dish.
Dip rolled chicken in egg mixture then in bread crumbs, pressing to coat
thoroughly. Core and refrigerate coated chicken about 1 hour.

Place oil in 13 x 9 baking pan. Place in oven at 350° 10 minutes. Remove from
oven. Using tongs, roll coated chicken in hot oil. Arrange chicken
in pan. Bake 35 minutes or until golden brown.

8 servings