Chicken Breasts Stuffed With Artichokes, Lemon, And Goat Cheese

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2 1/2 tablespoons Italian-seasoned breadcrumbs

2 teaspoons grated lemon rind

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 (6-ounce) jar marinated artichoke hearts, drained and chopped

1 (3-ounce) package herbed goat cheese, softened

4 (6-ounce) skinless, boneless chicken breast halves

Cooking spray

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