Spinach and Artichoke-Stuffed Chicken Breasts Recipe - BettyCrocker.com

Ingredients

• 1 tablespoon olive oil
• 1 package (5 oz) baby spinach leaves
• 1 package (8 oz) cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, finely chopped
• 1 jar (6 oz) Progresso™ marinated artichoke hearts, drained, patted dry and chopped
• 1/2 cup shredded mozzarella cheese (2 oz)
• 4 boneless skinless chicken breasts (about 1 1/2 lb total)
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup Gold Medal™ all-purpose flour
• 2 eggs
• 1 1/4 cups Progresso™ plain panko crispy bread crumbs
• 1/4 cup vegetable oil
• 3/4 cup Progresso™ chicken broth (from 32-oz carton)
• 1 tablespoon lemon juice