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Chicken with Artichokes

Prep Time: 20

Cook Time: 20

Serves: Serves: 4

Ingredients

• 4 boneless, skinless chicken breast halves, flattened to 1/8-inch thickness
• 1 jar (6 oz.) marinated artichoke hearts, drained and chopped, divided
• 1 cup (4 oz.) Sargento® ChefStyle Shredded Mozzarella Cheese
• 1/4 cup (1 oz.) Sargento® Grated Parmesan Cheese, divided
• 2 Tbsp. all-purpose flour
• 1/4 tsp. salt
• 1/4 tsp. paprika
• 2 Tbsp. olive oil
• 1/2 cup dry white wine
• 1/4 cup chopped fresh parsley

Directions

• Place 1 tablespoon chopped artichokes on each piece of chicken. Top each with 1/4 cup Mozzarella cheese. Roll up; secure with skewers or large toothpicks.

• Combine 2 tablespoons Parmesan cheese, flour, salt and paprika. Coat each chicken piece lightly. Heat oil in medium skillet over medium heat. Add chicken; cook 5 minutes, browning lightly on all sides. Add wine; heat to a boil. Reduce heat; cover and simmer 10 minutes or until chicken is cooked through, turning chicken once during cooking.

• Remove chicken from pan; remove toothpicks; keep warm. Heat pan juices to a boil. Reduce heat and simmer until slightly thickened. Stir in remaining artichokes. Pour sauce over chicken; sprinkle with remaining Parmesan and parsley.