Artichoke Stuffed Chicken

1/2 to 1 can, water packed, artichoke hearts,

drained and chopped 
4 ounces package cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup parmesan cheese 
4 to 6 cloves garlic, minced
1/2 tsp garlic salt or however much to your preference
4 skinless, boneless chicken breasts, flattened with a 
meat mallet
Italian bread crumbs

Combine all but the chicken and bread crumbs together. 

Fill each flattened chicken breast with some of the 
mixture, roll up and coat with Italian bread crumbs.
Add a little melted butter to the coated chicken 
before baking.

Bake in a cooking dish at 350 degress for about 
40 minutes or until chicken is done. 
For an even easier dish, you can layer the flattened 
chicken in a dish and spread the mixture over it.
Top with bread crumbs and melted butter and bake.

These are great to use ground chicken and make appetizers as well.

Cranberry-Basil Pinwheels

A new twist on an old favorite. 

The basil gives this appetizer and incredible boost in flavor!

1 (170 g) package dried sweetened cranberries

1 8oz container whipped cream cheese

1/2 cup crumbled feta cheese

1/4 cup chopped green onion

fresh basil leaves

8 to 16 slices deli-style ham

4 large flour tortillas

Combine all the ingredients except for the basil,
ham and tortillas, mix well.

Divide and spread the mixture evenly on the tortillas. 

Add several basil leaves and 2 to 4 slices of ham to each tortilla.

Roll up tightly, wrap in plastic and refrigerate at least one hour.

Just before serving, cut each roll into slices.