Chicken Stuffed with Artichokes, Spinach, and Goat Cheese

Directions

1. 1
   In a medium bowl, stir together artichokes, goat cheese, spinach, lemon zest, pepper, and salt.Spoon about 3 tablespoons artichoke mixture in center of each chicken breast. Fold ends of chicken in over filling; fold sides of chicken over to completely enclose filling. Wrap each chicken breast in 2 slices prosciutto. Wrap each chicken breast tightly in heavy-duty plastic wrap. Refrigerate for at least 4 hours or up to 2 days.Preheat oven to 40
2. 2
   Line a rimmed baking sheet with parchment paper.In a large cast-iron skillet, heat 2 tablespoons oil over medium-high heat.
3. 3
   Add half of chicken, and cook until prosciutto is browned, 2 to 3 minutes per side.
4. 4
   Transfer to prepared pan. Repeat procedure with remaining 2 tablespoons oil and chicken.
5. 5
   Place pan in oven, and bake for 20 minutes.