| CHICKEN BREASTS WITH ARTICHOKE CHEESE STUFFING |
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8 serings4 whole boneless chicken breasts, skinned and halved lengthwise 1-1/2 cups shredded Monterey Jack cheese (about 6 ounces) 1/4 cup mayonnaise 1 tablespoon finely-chopped onion 1 tablespoon dried parsley flakes 1 teaspoon Dijon mustard 1 jar (6 ounces) marinated artichoke hearts, drained 1/3 cup all-purpose flour 1/4 teaspoon salt 1/8 teaspoon pepper 1 egg 2 tablespoons water 1 cup seasoned dry bread crumbs 1/3 cup CRISCO Oil Pound chicken breasts to 1/4-inch thickness. Set aside. Mix cheese, 1/4 cup mayonnaise, onion, parsley flakes and mustard in small mixing bowl. Cut artichoke hearts into bite-size pieces. Stir into cheese mixture. Spread about 1/4 cup cheese mixture in center of each piece of chicken. Roll up and secure edges with wooden picks. Mix flour, salt and pepper in shallow dish. Dip rolled chicken in flour mixture to coat. Set aside. Mix egg and water in shallow dish. Place bread crumbs in another shallow dish or on sheet of waxed paper. Dip rolled chicken in egg mixture, then in bread crumbs pressing to coat thoroughly. Cover and refrigerate coated chicken about 1 hour. Preheat oven to 350ºF. Place Crisco Oil in 13 x 9-inch baking pan. Place in oven 10 minutes. Remove from oven. Use tongs to roll coated chicken in hot Crisco Oil. Arrange chicken in pan. Bake at 350ºF, 35 minutes, or until golden brown. |
