1/4 c. mayonnaise
4 whole boneless chicken breasts, skinned and halved lengthwise
1 1/2 c. shredded Monterey Jack cheese, (about 6 oz.)
1 tbsp. finely chopped Vidalia onion
1 tbsp. dried parsley flakes
1 tsp. Dijon mustard
1 jar (6 oz.) marinated artichoke hearts, drained
1/3 c. all purpose flour
1/4 tsp. salt
1/8 tsp. pepper
1 egg
2 tbsp. water
1 c. seasoned bread crumbs
1/3 c. vegetable oil

Pound chicken to 1/4 inch thickness. Set aside. Mix cheese, mayonnaise, onion, parsley and mustard in small bowl. Chop artichoke hearts and stir into cheese mixture. Spread about 1/4 cup mixture in center of each piece chicken. Roll up tightly and secure with wooden toothpicks. Mix flour/salt, pepper in shallow dish. Dip rolled chicken in mixture to coat. Mix egg and water in shallow dish. Roll chicken in egg mixture and then in bread crumbs. Press in to coat thoroughly.

Put in airtight container and refrigerate 1 hour. Put oil in 9x13 inch baking pan. Put in preheated 350 degree oven for 10 minutes. Remove and use tongs to roll cooked chicken in hot oil. Place all chicken in pan and bake additional 35 minutes until golden brown.