Chicken Breasts Stuffed with Artichokes, Lemon, and Cheese

2½ tbsp. Italian-seasoned breadcrumbs
2 tsp. grated lemon rind
1/4 tsp. salt
1 6oz. jar marinated artichoke hearts, drained and chopped
1 3oz. pkg. herbed goat cheese, softened
4 skinless, boneless chicken breast halves

Combine first 6 ingredients; stir well.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap;
pound using a meat mallet or rolling pin. Top each breast half with 2 tbsp.
cheese mixture; roll up jelly-roll fashion. Tuck in sides; secure
each roll with wooden picks.

Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Add chicken to pan, and cook 3 minutes on each side or until browned. Wrap
the handle of pan with foil, and bake at 375° for 15 minutes or until
chicken is done