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CHEESY ARTICHOKE CHICKEN serves 2

2 skinless, boneless chicken breasts, pounded thin (1/8 inch)
6 ounce jar marinated artichoke hearts, drained WELL and chopped small
1/4 cup chopped flat leaf parsley
1 clove garlic, minced
2 green onions, sliced thin
4 thin slices Provolone cheese
2 tablespoons avocado oil
FRESH ground salt and pepper, to taste

• Preheat oven to 350°.
• In a small bowl combine artichoke heart pieces, parsley, garlic and green onions.
• Generously season chicken pieces with salt and pepper.
• Top each chicken breast with 2 cheese slices.
• Top cheese with artichoke mixture and spread evenly.
• Roll up chicken and secure with toothpicks.
• In an ovenproof skillet heat avocado oil and turning frequently sear chicken bundles until golden.
• Place skillet in preheated oven until cooked through, about 15 minutes.
• Let stand 5 minutes.
• Slice into roulades and serve with pasta or mashed potatoes.