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Chicken Stuffed with Long Stem Artichokes

Prep: 10 minutes Bake: 30 minutes – Serves: 4 Best Choice pan coat spray 4 Best Choice boneless, skinless chicken breasts 3 ounces Best Choice mozzarella cheese, cut crosswise into 8 slices 7 long stem artichokes or 1 can (14 ounces) artichoke hearts, drained and coarsely chopped 6 teaspoons Best Choice grated Parmesan cheese 1… Read more »

Prep: 10 minutes
Bake: 30 minutes – Serves: 4

Best Choice pan coat spray
4 Best Choice boneless, skinless chicken breasts
3 ounces Best Choice mozzarella cheese, cut crosswise into 8 slices
7 long stem artichokes or 1 can (14 ounces) artichoke hearts, drained and coarsely chopped
6 teaspoons Best Choice grated Parmesan cheese
1 cup Best Choice Italian style bread crumbs
1-1/2 tablespoons lemon zest
1/2 teaspoon Best Choice salt
1/2 teaspoon Best Choice ground black pepper
4 teaspoons Best Choice olive oil
Chopped fresh chives for garnish

1. Preheat oven to 350°. Spray rimmed baking pan with pan coat spray. Slice chicken breast horizontally in half, but do not cut all the way through. Open chicken breasts and spread flat, cut side up. Cover each with 2 slices of mozzarella cheese, 1/4 cup artichokes and 1-1/2 teaspoons Parmesan cheese. Fold chicken breasts to enclose filling.

2. In medium bowl, combine bread crumbs, 1 tablespoon lemon zest, salt and pepper. Rub outside of each chicken breast with 1 teaspoon oil. Dip chicken breasts into bread crumb mixture to coat each side; place on prepared baking pan. Bake chicken 25 to 30 minutes or until internal temperature reaches 165°.

3. In microwave-safe dish, heat remaining artichokes hearts in microwave oven on high 15 to 30 seconds or until heated through. Divide artichokes over each chicken breast. Serve garnished with remaining 1/2 tablespoon lemon zest and chives.

Approximate nutritional values per serving: 598 Calories, 25g Fat (5g Saturated), 154mg Cholesterol, 1578mg Sodium, 19g Carbohydrates, 1g Fiber, 65g Protein


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