Stuffed Chicken Breasts with Artichoke, Lemon and Goat Cheese

2.5 Tbls Italian Seasoned Breadcrumbs
2 tsp grated lemon rind
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 6-ounce jar marinated artichoke hearts, drained and chopped
1 3-ounce pkg herbed goat cheese, softened
4 skinless, boneless chicken breasts
1/2 tsp olive oil

Preheat oven to 375. Combine first 6 ingredients, stir well.

Pound each breast between 2 pieces of wax paper to a 1/4 inch thickness. Place 2 tablespoons cheese mixture in the middle of each, and roll up, jelly roll style. Secure with toothpicks. Salt and pepper outside of roll. Heat olive oil in non-stick skillit and cook for 3 minutes on each side or until brown. Wrap handle of pan wih foil, and bake at 375 for 15 minutes or until chicken is done. 1 serving per breast.

Number of Servings: 4

Recipe submitted by SparkPeople user DINNYMO26.