Chicken Artichoke Rolls

1 (8 1/2 ounce) can artichokes, drained
1 (8 ounce) package cream cheese
About 2 tablespoons lemon juice
1 (8 ounce) package sharp cheddar cheese, grated
10 skinned and boned chicken breast halves, flattened
Flour
1 (10 1/2 ounce) can cream of chicken soup (undiluted)

Chop drained artichoke hearts and mix with cream cheese, lemon juice and grated cheese. Roll mixture into 10 small balls. Place each cheese and artichoke ball in center of each flattened chicken breast. Roll up chicken breasts and secure with wooden picks. Dust each chicken roll with flour and fry until lightly browned. Place in a 9 x 13-inch casserole dish.

Mix leftover cheese and artichoke mixture with undiluted cream of chicken soup and pour over chicken rolls. Bake in a preheated 350 degree F oven for 1 hour.

NOTE: May be frozen before baking. Thaw and bake at 350 degrees for 1 hour.

Yields 8 to 10 servings.