Cheesy Artichoke-Stuffed Chicken Breasts

These look impressive, and they taste fantastic! They are somewhat labor-intensive, but well worth it!

• Ready In: 1 hr 50 mins
• Serves: 8

Ingredients

• 4  boneless skinless chicken breasts, halved lengthwise
• 1 1⁄2 cups  shredded monterey jack cheese or 1 1⁄2 cups colby-monterey jack cheese
• 1⁄4 cup mayonnaise
• 1  tablespoon  finely chopped onion
• 1  tablespoon dried parsley flakes
• 1  teaspoon Dijon mustard
• 1 (6 ounce) jar  marinated artichoke hearts, drained
• 1⁄3 cup flour
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 1  egg
• 2  tablespoons water
• 1  cup  seasoned dry bread crumb
• 1⁄3 cup  vegetable oil

Directions

1. Pound chicken breast pieces to 1/4 inch thickness.
2. Mix cheese, mayo, onion, parsley, and mustard in a small mixing bowl.
3. Cut artichoke hearts into bite-size pieces; stir into cheese mixture.
4. Spread about 1/4 cup cheese mixture down center of each piece of chicken.
5. Roll breasts up and secure with toothpicks.
6. Mix flour, salt, and pepper in a shallow dish.
7. Dip chicken into flour mixture to coat; set aside.
8. Mix egg and water in a shallow dish.
9. Place breadcrumbs in another shallow dish.
10. Roll chicken into egg mixture, then into breadcrumbs, pressing in to coat thoroughly.
11. Cover and refrigerate chicken about 1 hour.
12. Preheat oven to 350 degrees.
13. Place vegetable oil in 9x13 pan, and heat in oven for about 10 minutes.
14. Using tongs, roll coated chicken in hot oil, then bake chicken in the pan for about 35 minutes, or until golden brown.