Best 2 Artichoke Stuffed Chicken Breast Recipes
Indulge in a culinary delight with our juicy and flavorful artichoke stuffed chicken breast. This delectable dish combines the best of both worlds, offering a savory and satisfying meal that's easy to prepare. Savor the tender chicken breast stuffed with a delightful mixture of artichoke hearts, Parmesan cheese, garlic, and breadcrumbs, creating a harmonious blend of flavors. Accompany this main course with a side of refreshing lemon herb sauce for an extra burst of zest.
Let's cook with our recipes!
ARTICHOKE-STUFFED CHICKEN BREAST, BUT WITH A DIFFERENT HAT
This is based on Recipe #350909, and I thought I would try it a bit differently one night. It's done basically the same, just roasted red bell pepper and Provolone cheese on top, instead of mozzarella. Enjoy!
Provided by VickyJ
Categories Chicken
Time 55m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F
- Line sheet pan with aluminum foil and treat with nonstick cooking spray.
- Slice chicken breast in half carefully and open up to a larger piece (butterfly).
- Salt and pepper both sides.
- Mix next 7 ingredients, reserving 1/4 cup mozz cheese for the topping.
- Place 1 Tbsp of filling on each opened breast and fold over gently (egg roll-style)
- Bake for 30 min or until chicken is done. (this could vary due to the thickness of the chicken breast and your oven).
- Take out and top each breast with half of sliced red pepper and one slice of Provolone cheese, and italian seasoning.
- Put back in the oven for 5 - 10 min, or until cheese just starts to melt.
Nutrition Facts : Calories 502.4, Fat 28, SaturatedFat 12.8, Cholesterol 136.4, Sodium 633.1, Carbohydrate 14.9, Fiber 5.3, Sugar 2.8, Protein 48.1
ARTICHOKE-STUFFED CHICKEN BREAST
Steps:
- 1. Heat the oven to 425 degrees.
- 2. Grease a baking pan.
- 3. Salt and pepper the chicken breasts.
- 4. With a very sharp small knife, cut a pocket horizontally into each breast. Do not cut in half.
- 5. Set aside while you make the stuffing.
- 6. In a food processor, place the garlic, artichoke hearts, egg yolk, cream, bread crumbs, nutmeg and about 1/4 cup of parsley.
- 7. Process to mix, but do not puree.
- 8. Place 2 to 3 tablespoons of stuffing in each breast pocket.
- 9. Do not close the pocket-the stuffing will puff up and out a bit.
- 10. Place the stuffed breasts in the baking dish.
- 11. Pour the chicken broth over the chicken.
- 12. Sprinkle with paprika.
- 13. Bake 20 to 22 minutes.
- 14. Place the breasts on a platter, spoon the pan juices over and sprinkle with reserved 2 tablespoons parsley.
Tips:
- To ensure even cooking, use a meat mallet to pound the chicken breasts to an even thickness.
- For a crispy crust, coat the chicken breasts in breadcrumbs before pan-frying.
- To prevent the artichoke filling from becoming dry, add a bit of moisture, such as chicken broth or white wine.
- If you don't have a food processor, you can finely chop the artichoke hearts and sun-dried tomatoes by hand.
- Be careful not to overcook the chicken, as it can become dry. Cook until the internal temperature reaches 165°F (74°C).
Conclusion:
Artichokes stuffed chicken breasts are a delicious and elegant dish that is perfect for a special occasion. They are easy to make and can be tailored to your own taste preferences. With a crispy crust, tender chicken, and flavorful artichoke filling, these chicken breasts are sure to be a hit with everyone at your table. Serve them with a side of roasted vegetables or mashed potatoes for a complete meal.
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