Italian Stuffed Chicken Breast

We are always trying to find a new way to make chicken.   Italian chicken is a nice alternative.

• 4 chicken breasts, boneless, skinless and butterflied
• 1 t paprika
• 2 t garlic powder
• 1 T fresh oregano, chopped
• 1 T fresh thyme, chopped
• salt and pepper to taste
• 3 cloves of garlic
• 4 oz. cream cheese
• 4 oz. mozzarella, shredded
• ¼ c scallions, white part chopped
• 2 T pecorino cheese
• 7 oz. artichoke hearts, squeezed dry and chopped (not marinated)
• thinly sliced pepperoni
• ½ c canola oil

Preheat oven to 375 degrees.

In a bowl, place the paprika, garlic powder, oregano, thyme, salt and pepper and set aside.  

In another bowl, mix the garlic, cream cheese, mozzarella, scallions, cheese and artichoke hearts.

Lay out the chicken breasts on a lined baking sheet.   Spread the cream cheese mixture over prepared breasts and top with slices of pepperoni.   Roll up the chicken and secure with cooking twine.

Place the canola oil in a baking dish.  Roll the stuffed breasts in the spice mixture, place in a baking dish.  Bake for half an hour.