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Tuesday, July 14, 2009

Artichoke Stuffed Chicken Breast

This recipe is right up my alley. Artichokes = yum. I will definitely be making this dinner again. Note to self: buy meat mallet, using a hammer was dicey, at best.


Recipe adapted from Foodival. Serves 2 people.

Ingredients:
2 chicken breasts
1/2 can quartered artichoke hearts, chopped
1/2 teaspoon minced garlic
1/2 4 oz container shredded parmesan, romano, and asiago cheeses
1 tsp dried parsley
a pinch of nutmeg
salt
freshly ground black pepper
1 tbsp seasoned bread crumbs
1 tbsp butter, divided in half

Directions:
Preheat the oven to 350.

In a small bowl combine chopped artichoke hearts, garlic, cheese, parsley, and nutmeg.

Lay out the chicken breasts and trim. Using a meat hammer, flatten the chicken breasts until very thin, approximately 1/4" thick. Spread cheese mixture, half in each chicken breast, staying about 1/4-1/2" away from the edges. Roll up the chicken breast tightly, trying to contain all the filling, and secure the seam with toothpicks. Repeat with the second chicken breast. (Note: I didn't even need toothpicks, I just placed the breasts, seam-side down in the dish and they held fine.)

Season the outside of the breasts with salt and freshly ground black pepper. Place on prepared baking dish, 2" deep, and top each with 1/2 tablespoon of breadcrumbs then 1/2 tablespoon of butter.

Bake in the oven for 40 minutes or until meat has reached 160 degrees. Let rest 5-10 minutes, serve.



Labels:

2 Comments:

Blogger Colleen said...

This looks great - I love that the chicken is breaded too!

July 16, 2009 at 12:23 PM  
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January 1, 2015 at 11:19 PM  

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C + C Marriage Factory: Artichoke Stuffed Chicken Breast

Artichoke Stuffed Chicken Breast

This recipe is right up my alley. Artichokes = yum. I will definitely be making this dinner again. Note to self: buy meat mallet, using a hammer was dicey, at best.


Recipe adapted from Foodival. Serves 2 people.

Ingredients:
2 chicken breasts
1/2 can quartered artichoke hearts, chopped
1/2 teaspoon minced garlic
1/2 4 oz container shredded parmesan, romano, and asiago cheeses
1 tsp dried parsley
a pinch of nutmeg
salt
freshly ground black pepper
1 tbsp seasoned bread crumbs
1 tbsp butter, divided in half

Directions:
Preheat the oven to 350.

In a small bowl combine chopped artichoke hearts, garlic, cheese, parsley, and nutmeg.

Lay out the chicken breasts and trim. Using a meat hammer, flatten the chicken breasts until very thin, approximately 1/4" thick. Spread cheese mixture, half in each chicken breast, staying about 1/4-1/2" away from the edges. Roll up the chicken breast tightly, trying to contain all the filling, and secure the seam with toothpicks. Repeat with the second chicken breast. (Note: I didn't even need toothpicks, I just placed the breasts, seam-side down in the dish and they held fine.)

Season the outside of the breasts with salt and freshly ground black pepper. Place on prepared baking dish, 2" deep, and top each with 1/2 tablespoon of breadcrumbs then 1/2 tablespoon of butter.

Bake in the oven for 40 minutes or until meat has reached 160 degrees. Let rest 5-10 minutes, serve.



Labels: