Cheese stuffed Chicken with Artichoke Pesto

4 chicken breasts, thawed, pounded flat and thin.
Artichoke Hearts
Lemon Juice
Basil, Oregano
Olive Oil
4 Tbs Butter
8 Slices of Quesadilla cheese (a Mexican cheese, cheap mozarella can be substituted or another dry white cheese such as cottage curds)

Preheat Oven to 400F

Place two slices of Quesadilla Cheese on each chicken breast. Fold chicken over cheese and place in a baking dish.

Mix garlic (fresh minced) in butter with basil and oregano to taste. Mix thouroghly. Spoon 1 Tbs on each of the chicken breasts.

Crush Artichoke hearts. Cover in enough oil to make a thick slush. Add basil to taste. Add Lemon Juice to taste. Spoon over Chicken breasts.

Cook for 40 min or until the chicken is done. Serve over rice or with noodles. Bread can be dipped in the juice.

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Maybe that explains Poland.Charles De Lint







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