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Nutrition Facts
Serving Size 1 (246g) Recipe makes 8 servings
Calories 474
Calories from Fat 277		(58%)
Amount Per Serving		%DV
	Total Fat 30.8g	47%
	Saturated Fat 14.0g	69%
	Monounsaturated Fat 8.6g
	Polyunsaturated Fat 6.4g
	Trans Fat 0.0g
Cholesterol 130mg		43%
Sodium 669mg		27%
Potassium 497mg		14%
Total Carbohydrate 12.9g		4%
	Dietary Fiber 1.6g	6%
	Sugars 2.4g
Protein 36.4g		72%
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Artichoke Dip Chicken Rolls

Recipe #374439 | 1¼ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: jswinks
May 26, 2009

My friend Jenn served this and I was blown away! Super rich and savory. This is the first recipe I ever made that called for pounding out chicken breasts, and its not as hard as it seems. I've also made it with low fat ingredients and had excellent results (I am not sure if no-fat would work the same though). NOTE: I am not sure on the size of the artichoke hearts...but it wouldn't let me save without it. Its the standard size jar/can.

SERVES 8 -10 (change servings and units)

Ingredients

8-10 boneless skinless chicken breasts, pounded flat
1 cup mayonnaise
1 cup sour cream
8 ounces cream cheese
1 cup parmesan cheese (shredded)
8 ounces artichoke hearts, drained and chopped
2-3 garlic cloves, minced

Directions

1
Place a chicken breast in a gallon size ziploc bag, and pound the thickest parts flat with a mallet, so its all the same thickness.
2
Repeat for each chicken breast.
3
Combine remaining ingredients in a bowl, mix to combine.
4
Place a large spoonful of mixture in the center of each chicken breast.
5
Roll the chicken breast up (and secure with a toothpick if needed.) and place in a baking dish.
6
Bake 1 hour uncovered at 350 until chicken in done and filling is bubbly.