Chicken Breasts Stuffed with Artichokes, Lemon, and Goat Cheese
"You can stuff the chicken breasts and chill up to 4 hours before cooking...."
INGREDIENTS
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2 1/2 tablespoons Italian-seasoned breadcrumbs
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2 teaspoons grated lemon rind
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1/4 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1 (6-ounce) jar marinated artichoke hearts, drained and chopped
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1 (3-ounce) package herbed goat cheese, softened
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4 (6-ounce) skinless, boneless chicken breast halves
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16 slices prosciutto
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Cooking spray
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