• 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
  1. Chop drained artichoke hearts and mix with cream cheese,
  2. lemon juice and grated Cheddar cheese. Roll mixture into 10
  3. small balls, reserving some of the mixture for later and
  4. refrigerate. Pound chicken breasts between waxed paper with a
  5. mallet until flattened. Place each cream cheese artichoke ball
  6. in the center of each chicken breast. Roll up chicken and
  7. secure with toothpick. Dust each chicken roll with flour and
  8. saute in butter until lightly browned. Place in a 13 x 9-inch
  9. pan. Mix leftover artichoke mixture, cream of chicken soup and
  10. white wine together. Pour over chicken rolls. Bake in a
  11. preheated 350 degrees oven for 1 hour or until tender. These may be
  12. frozen before baking. Thaw and bake at 350 degrees for 1 hour. This
  13. recipe can be doubled very easily and can be made ahead