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  Sliced Artichoke-Filled Chicken Rolls
   Poultry
   James McNair
   2/22/2009
Ingredients:
1 c chopped, cooked artichoke hearts
OR 1 9-0unce pkg frozen, thawed
1 c freshly grated parmesan
1/4 cup mayo
2 cloves garlic, minced
3 T minced, fresh basil
6 boned & skinned chicken breast halves
salt & pepper
6 thin slices prosciutto or other ham (I used Virginia baked from deli)
2 T olive oil
3 T unsalted butter
Instructions:
Place artichokes, cheese, mayo, garlic & basil in blender or processor & puree until fairly smooth.

Pound chicken breasts until about 1/4 inch thick & season with salt & pepper.

Top each breast with slice of ham to fit shape.

Spread thin layer of artichoke mixture on top & roll up jelly-roll style. Secure with toothpicks.

Preheat oven to 350.

Heat olive oil in ove proof skillet over med heat. Add rolls & cook, turning frequently until lightly browned, about 5 min.

Transfer pan to oven & cook 10 min. Remove & let cool enough to handle. Remove skewers. Slice horizontally on slight diagonal, about 1/3 inch wide. Serve at room temp.

Serves 10-12 as appetizer or 6 as main.
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