I made this up as I went along, so measurements are approximate. I liked it.
1 package chicken breasts, preferably thin-sliced
1 package frozen chopped spinach, thawed and drained
1 jar marinated artichoke hearts, drained
1 cup cheddar cheese
1 tsp minced garlic
1 tsp minced onion (if dried, use 1 tbsp if fresh)
1 tsp crushed red pepper flakes
1 tbsp lemon juice
Combine all ingredients except chicken in a food processor. Process well.
If you are not using thin-sliced chicken breasts, you need to either slice them in half horizontally (so you have two thin breasts) or pound them thin.
Lay each breast flat, sprinkle with salt, then spoon generous portion of spinach mixture on top. Roll breast up around the filling and secure with three large toothpicks, one on top and one on each side to help secure the filling. You'll probably need to push the filling back inside the breasts as it will squeeze out easily.
Bake on greased cookie sheet (I used Pam) at 425 degrees until done. I cooked them for 40 minutes.
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