Stuffed Chicken Wellington

Ingredients

4 chicken breasts

6.5 oz container Alouette Garlic & Herbs cheese

14 oz can of quartered artichoke hearts

1/2 cup fresh spinach leaves

1/2 cup flour

1 TBS butter

1 TBS olive oil

2 cans (8 oz) Pillsbury Crescent seamless dough sheet

Directions

Preheat oven to 350  In a saute pan, over medium high heat melt butter and olive oil. 

 Place the chicken breasts between 2 sheets of wax paper or plastic wrap. Pound the chicken breasts to 1/4 - 1/2 inch even thickness. Spread about 2-3 TBS of Alouette on each breast, top with enough spinach leaves to cover the cheese without a lot of overlapping and sprinkle on approximately 2 TBS chopped artichoke hearts. Roll up the chicken breast, tucking the ingredients as you go. You might need to tie them off with some kitchen twine or secure with toothpicks. Once secure, roll the chicken in the flour and place in the saute pan.

 Cook the chicken on each side about 5 minutes, or until golden brown. 

 Remove the crescent dough from the fridge, open can and flatten out dough. You can roll the dough out to make it thinner or just divide the sheet in half. Place your chicken roll, removing the twine or toothpicks, on the dough sheet half. Fold the ends around the chicken. It's kind of like wrapping a present! 

Put the wrapped chicken on a baking sheet and pop in the oven for 25-30 minutes. The crescent dough should be looking golden brown. 

Enjoy!