Chicken Breasts With Artichoke Cheesestuffing Recipe

• 1/4 c. homemade mayonnaise
• 4 whole boneless chicken breasts, skinned & halved lengthwise
• 1 1/2 c. shredded Monterey Jack cheese (about 6 ounce)
• 1 T finely minced onion
• 1 T dry parsley flakes
• 1 teaspoon Dijon mustard
• 1 (6 ounce) jar marinated artichoke hearts, liquid removed
• 1/3 c. all purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 egg
• 2 T water
• 1 c. seasoned dry bread crumbs
• 1/3 c. Crisco oil

Directions