More Great Recipes: Main Dish

CHICKEN - ARTICHOKE ROLLS


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 can (14 oz.) artichoke
hearts, well drained
1 pkg. (8 oz.) cream cheese,
softened
2 Tbsp. lemon juice
8 oz. sharp Cheddar cheese,
grated
10 chicken breast halves,
skinned and deboned
flour
butter
1 can cream of chicken soup,
undiluted
1/2 c. dry white wine


Chop drained artichoke hearts and mix with cream cheese,


lemon juice and grated Cheddar cheese. Roll mixture into 10


small balls, reserving some of the mixture for later and


refrigerate. Pound chicken breasts between waxed paper with a


mallet until flattened. Place each cream cheese artichoke ball


in the center of each chicken breast. Roll up chicken and


secure with toothpick. Dust each chicken roll with flour and


saute in butter until lightly browned. Place in a 13 x 9-inch


pan. Mix leftover artichoke mixture, cream of chicken soup and


white wine together. Pour over chicken rolls. Bake in a


preheated 350 degrees oven for 1 hour or until tender. These may be


frozen before baking. Thaw and bake at 350 degrees for 1 hour. This


recipe can be doubled very easily and can be made ahead


Pairs Well With


Notes

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