Easy And Light Artichoke Stuffed Chicken

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 6 artichoke hearts, from a can, chopped
• 6 ounces light cream cheese
• 1 tablespoon butter (i prefer smart balance)
• salt, to taste
• 3 chicken breasts, sliced in have length-wise, creating 6 thin breasts to work with
• breadcrumbs, for lightly coating the chicken
• 1 cup part-skim mozzarella cheese

Recipe

• 1 preheat oven to 375 degress.
• 2 in a bowl, mix the artichoke hearts, cream cheese, butter and salt together and put aside.
• 3 flatten out each breast by laying it on a cutting board, covering it with wax paper and using the flat, broad side of a meat tenderizer (or whatever is handy) gently pound the chicken on the side of the chicken where the skin is stronger (tighter looking).
• 4 after the breast is flattened, lightly coat it in the bread crumbs.
• 5 after the breast is coated, spread about 1/6 of the artichoke mixture on top of the breast.
• 6 roll the breast over the mixture and secure it with a toothpick.
• 7 repeat for the remaining breasts and put them all in a baking dish and cover it with aluminum foil.
• 8 bake for 30 minutes covered,.
• 9 uncover and bake f5 minutes longer.
• 10 remove chicken from the oven and sprinkle the mozzarella cheese over each chicken breast.
• 11 cook chicken about five minutes longer, until the cheese has melted.