CHICKEN - ARTICHOKE ROLLS
Why I Love This Recipe
Ingredients You'll Need
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
Directions
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
