Recipe by Liz Dinsmore
- 1 jar (12 oz.) marinated artichokes, drained and chopped
- 1/2 cup chopped fresh flat-leaf parsley
- 2 cloves garlic, chopped
- 4 chicken breasts (6 oz. each), pounded to 1/8 inch thick
- 8 slices provolone
- 2 tbsp. olive oil
In bowl, mix artichokes, parsley, and garlic. Season chicken; top with cheese, then artichoke mixture. Roll up chicken; secure with toothpicks. In ovenproof skillet, cook chicken in oil over medium-high, turning often, until golden, 10 minutes. Bake at 350° until cooked through, 15 minutes. Let chicken cool slightly; slice.