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1
Preheat oven to 350 degrees.
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2
Prepare a glass baking dish by coating lightly with olive oil.
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3
Place one of the chicken breasts between two pieces of plastic wrap.
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4
Gently pound with the flat side of a meat tenderizer, taking care not to puncture the chicken, until about 1/4 inch thickness.
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5
Repeat with the remaining 3 chicken breasts.
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6
In a bowl, combine the Greek yogurt, artichokes, roasted red peppers and Hidden Valley Original Ranch Seasoning mix.
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7
Spoon 1/4 - 1/3 cup of this mixture onto each flattened piece of chicken breast.
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8
Carefully roll the chicken into a log, folding in the sides as you go.
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9
Repeat with the remaining 3 chicken breasts.
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10
In a small dish, combine the flour, 1 tsp of the salt and 1 tsp of the pepper.
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11
In a second dish, beat the eggs, and mix in 1 tsp of the salt and 1 tsp of the pepper.
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12
In a third dish, combine the breadcrumbs, parmesan cheese, the melted butter, 1/2 tsp of salt and 1 tsp of pepper.
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13
Gently take one rolled up piece of chicken, keeping the filling inside, and coat it in the seasoned flour.
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14
Transfer to the egg mixture and coat the chicken with that.
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15
After the egg, place the chicken in the breadcrumb/parmesan/butter mixture until completely coated.
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16
Place in the baking dish, seam side down.
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17
Repeat with the remaining 3 chicken breasts.
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18
Bake the chicken for 30 minutes, or until just done (juices run clear).
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19
Serve with your favorite side and enjoy!
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20
You will most likely have leftover Greek yogurt mixture; I highly recommend saving and pairing with scrambled eggs or spreading on a toasted bagel the next morning!
