Artichoke & Pesto Stuffed Chicken Breasts

1 Pkg Thin-Sliced Chicken Breasts (pkg usually yields 5 or 6)
5 or 6 slices of lunchmeat ham or prosciutto
1 Can/Jar of Artichoke hearts, rinsed, drained & coarsley chopped
1 1/2 cups shredded mozzarella cheese (the "bistro blends" w/ sun-dried
tomatoes is nice)
1/2 cup of Pesto (Costco carries a great jar of Pesto)
1/2 cup chicken broth
splash of dry white wine

Pound out the chicken breasts until they are thin & uniform. Spread a
small amount of pesto directly on the raw chicken. Layer on a piece of
ham, then the cheese, then a spoonful of the chopped artichokes. Roll the
chicken up and secure with toothpicks Lay the chicken in a cassarole dish
and pour the chicken broth & white wine over them. Add any leftover
artichokes to the dish as well. Cover with foil & bake at 350* for 45min
(use a baster to moisten the tops of the chicken occasionally). Serve
with an alfredo or garlic & herb noodle side. Yum!

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