Artichoke Lemon Pesto Stuffed Chicken Bundles - hearts

Method

• In the bowl of a food processor, combine the drained artichoke hearts, Parmesan cheese, pine nuts, garlic, lemon juice, lemon zest, salt and olive oil.
• Pulse until rough chopped.
• Add the parsley and pulse until combined.
• Set aside.
• Place a chicken breast between 2 sheets of plastic wrap and pound until about 1/2 inch thick.
• Repeat with remaining breasts.
• Salt and pepper the chicken breasts.
• Combine the Artichoke Lemon Pesto with the cup of five cheese blend Italian cheese.
• Place about 1/3 cup in the middle of each breast and beginning at the point end, roll up the chicken, tucking the sides in and place seam side down on a baking sheet.
• You can secure them with a toothpick if desired.
• Place in the fridge for about 1 hour.
• Preheat oven to 350 F. Melt butter in a dish and place the panko breadcrumbs in another dish.
• Dip the bundled chicken breasts in the melted butter and then roll in the panko.
• Place the prepared chicken bundles in a 9 x 13 inch baking dish and pour any remaining melted butter over the tops.
• I also give it a spray with my olive oil sprayer or you could use cooking spray so the breadcrumbs will brown nicely.
• Cook in a 350 F over for about 35 minutes or until chicken is cooked through.
• Turn the broiler on for a couple of minutes if the breadcrumbs need to brown a little more.
• Then remove them from the oven and let them rest about 5 minutes before serving.
• If the chicken breasts are big, I will often slice them into rounds with a serrated knife and place on a serving tray.
• Cooks Note: If you have any pesto left, mix in a couple more tablespoons of olive oil and mix it with hot cooked pasta or use it to spread on crusty Italian bread.
• It is delicious!
• If you dont want to pound the chicken you can also cut a slit in the breast horizontally and stuff the pesto into the slit and secure with a toothpick.