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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Breast with Artichoke Cheese Stuffing Recipe

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This recipe for Chicken Breast with Artichoke Cheese Stuffing is from Love and Lasagna, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. homemade mayonnaise
4 whole, boneless, skinless chicken breasts, halved lengthwise
1 1/2 c. shredded Monterey Jack Cheese
1 tsp. onion, finely chopped
1 tsp. dried parsley flakes
1 tsp, Dijon mustard
1 jar (6 oz.) marinated artichoke hearts, drained
1/3 c. flour
1/4 tsp. salt
1/8 tsp. pepper
1 egg
2 T. water
1 c. seasoned bread crumbs
1/2 c. oil
toothpicks
Directions:
Directions:
Prepare homemade mayonnaise as directed. Cover and refrigerate. Pound childen to 1/4 inch thickness. Set aside. Mix cheese, mayonnaise, onion, parsley and mustard in small bowl. Set aside.

Cut artichokes into bite-sized pieces. Stir into cheese mixture. Spread 1/4 c. cheese mixture in center of each piece of chicken. Roll up and secure edges with toothpicks. Mix flour, salt and pepper in shallow dish. Dip rolled chicken into flour mixture to coat. Set aside.

Mix egg and water in shallow dish. Place bread crumb in another shallow dish. Dip rolled chicken in egg mixture, then in bread crumbs, pressing to coat thoroughly. Cover and refrigerate chicken for 1 hour.

Preheat oven to 350º F. Pour oil in 9 x 13-inch baking pan. Place in oven for 10 minutes. Remove from oven and use tongs to roll coated chicken in hot oil.

Arrange chicken in pan. Bake for 35 minutes or until golden brown.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
60 min

 

 

 

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