Prep Time 30m
Cook Time 45m
Ready Time 120m
Yield 8 Servings

  • 8 boneless, skinless chicken breasts
  • 1 1/2 cups (6 oz.) shredded Monterey Jack cheese
  • 1/4 cup mayonnaise
  • 1 tablespoon minced onion
  • 1 tablespoon minced flat leaf parsley
  • 1 teaspoon Dijon-style mustard
  • 1 (6 oz.) jar marinated artichoke hearts, drained, cut into bite-size pieces
  • 1/3 cup Pillsbury BEST™ All Purpose Flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 large egg, lightly beaten
  • 2 tablespoons water
  • 1 cup seasoned dry bread crumbs
  • 1/3 cup Crisco® Pure Vegetable Oil
Preparation Directions
  • Step 1Pound chicken breasts to 1/4-inch thick. Combine cheese, mayonnaise, onion, parsley and mustard in small bowl. Stir in artichoke pieces. Spread about 1/4 cup cheese mixture in center of each chicken breast. Roll up and secure edges with wooden toothpicks.
  • Step 2Combine flour, salt and pepper in shallow dish. Mix egg and water in another shallow dish. Place bread crumbs on sheet of waxed paper. Dip rolled chicken in flour mixture, then in egg mixture, then in bread crumbs, pressing to coat thoroughly. Cover and refrigerate about 1 hour.
  • Step 3Heat oven to 350ºF. Place oil in a 13 x 9-inch baking pan. Place in oven 10 minutes. Remove from oven. Use tongs to roll coated chicken in hot oil. Arrange chicken in pan. Bake 35 minutes or until golden brown.
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