Ingredients
-
4
-
1
-
1/2
-
1
-
1
-
1
-
1
-
1
-
-
-
-
-
-
-
Directions
Artichoke Stuffed Chicken Breasts, Chicken Breasts stuffed with Artichoke Mixture, This was FANTASTIC! I made it for a family get together and everyone LOVED it It can be a lot of work, but I had a lot of help so it was fun Next time, if I have to do it alone, I will make the filling one day prior I didn’t have fresh basil, so used one tsp dried basil used a tablespoon of fresh thyme instead of dried I only had frozen chicken breast w/ out skin, they work just fine We made two batches, one with the meat tenderized and another where we cut through half the breast and stuffed it The tenderized pieces had better texture and flavor I will definitely make this again! Thank you!, used this recipe many years ago and it’s incredible It’s a little work but well worth the effort It’s a very nice company dish and can be made ahead of time and served cold on mesclun lettuce as a salad
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Steps
|
1
Done
|
Preheat Oven to 375f. |
|
2
Done
|
Line Sheet Pan With Aluminum Foil and Treat With Nonstick Cooking Spray. |
|
3
Done
|
Slice Chicken Breast in Half Carefully and Open Up to a Larger Piece (butterfly). |
|
4
Done
|
Salt and Pepper Both Sides. |
|
5
Done
|
Mix Next 7 Ingredients, Reserving 1/2 Cup Mozz Cheese For the Topping. |
|
6
Done
|
Place 1 Tbsp of Filling on Each Opened Breast and Fold Over Gently. |
|
7
Done
|
Bake For 30 Min or Until Chicken Is Done. (this Could Vary Due to the Thickness of the Chicken Breast and Your Oven). |
|
8
Done
|
Take Out and Top Each Breast With 1 Tbsp of Mozz Cheese, a Bit of Reserved Minced Red Onion and Italian Seasoning. |
|
9
Done
|
Put Back in the Oven For 5 Min, or Until Cheese Just Starts to Melt. |
