Salute onion in olive oil until semi-translucent then stir in artichokes and sundried tomatoes about 3-5 minutes

Stir in salt, pepper and garlic until garlic brown then deglaze the pan with lemon juice and a splash of chicken stock

Stir in butter, one tablespoon spoon at a time then add parsley and parmesan. Remove from heat, allow to cool

Lay out pounded chicken breasts on wax paper. Spoon artichoke filling down center and rolled breasts into a log, tucking in the ends. Secure with toothpicks.

Add additional olive oil to a medium high skillet and brown chicken on each side, carefully rolling to avoid spilling the filling

Pour remaining chicken stock into skillet, reduced heat and cover. Simmer chicken rolls about 10 minutes until cooked through

Allow the rolls to cool and rest about 5-10 minutes under a foil tent, the slice into medallions

Stir in any remaining stuffing into drippings left in skillet and drizzle over stuffed chicken medallions