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Mushroom And Artichoke Stuffed Chicken
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- #19346
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/2 onion, chunked
1 shallot, chopped
1 tablespoon olive oil
6 ounces mushrooms, sliced
4 ounces canned artichoke hearts, quartered
1/3 cup chicken stock or wine
1 cup Italian bread crumbs
1/2 cup Parmigiano Reggiano cheese
salt, pepper & herbs to taste
1 egg, beaten
4 chicken breast halves
directions
Saute onion and shallots in olive oil until softened and lightly browned.
Add mushrooms and continue to saute until soft. Add chicken stock and bring to a boil, reducing slightly. Add artichoke hearts, bread crumb, Parmigiano and season to taste with salt, pepper and Italian herbs. Stir in beaten egg.
Have your butcher cut pockets into bone in chicken breast halves and stuff with dressing. Rub or mist with olive oil and sprinkle with salt, pepper and Italian herb. Roast at 375 degrees F to an internal temperature of 165 degrees F; let rest 5 minutes and serve.
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nutrition data
483 calories, 22 grams fat, 27 grams carbohydrates, 42 grams protein per serving.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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