2-1/2 Tbls. Italian seasoned bread crumbs
2 t. grated lemon rind
1/4 t. salt
1/4 t. fresh ground black pepper
6 oz. jar marinated artichoke hearts, drained & chopped
3 oz. pkg. herbed goat cheese, softened (Mediterranean)
4 (6 oz.) skinless, boneless chicken breast halves
1 Tbls. olive oil
wooden toothpicks
Combine bread crumbs, lemon rind, salt, pepper, artichoke hearts and goat cheese; stir well.
Place each chicken breast between sheets of waxed paper; pound to 1/4-inch thickness using a meat mallet or rolling pin.
Top each chicken breast with 2 tablespoons goat cheese mixture; roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden tooth picks.
Transfer chicken rolls to a baking pan sprayed with non-stick cooking spray.
Brush chicken with a little olive oil and bake at 350 degrees for 50-55 minutes or until browned on top and chicken has been thoroughly cooked.