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Chicken Breasts with Artichoke-Cheese Stuffing Recipe

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This recipe for Chicken Breasts with Artichoke-Cheese Stuffing is from The Carol Halme Nowalk Family Cookbook, 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:  
4 boneless, skinless chicken breast halves
3/4 c. grated Monterey Jack or mild Cheddar cheese
1/4 c. mayonnaise
2 tsp. chopped green onion
2 tsp. dried parsley flakes
1/2 tsp. Dijon mustard
1 6 oz. jar marinated artichoke hearts, drained
1/2 c. all purpose flour
1/2 tsp. salt
pinch pepper
1 egg
1 tbsp. water
1/2 c. seasoned dry bread crumbs
1/3 c. Crisco Oil
Directions:
Directions:
Pound chicken breasts until 1/4" thick. Set aside. Mix cheese, mayonnaise, onion, parsley flakes and mustard in small mixing bowl. Cut artichoke hearts into bite-sized pieces, stir into cheese mixture. Place 1/4 of artichoke cheese mixture at end of each chicken breast. Roll, folding in sides. Mix flour, salt and pepper in shallow dish. Combine egg and water in shallow dish. Place bread crumbs in a shallow dish. Dip chicken rolls in flour mixture to coat, in egg mixture and then in bread crumbs. Cover and refrigerate for 1 hour. Preheat over to 350º. Place Crisco Oil in 13" x 9 " baking pan and heat in oven 10 minutes. Remove from oven. Carefully roll coated chicken breast in hot Crisco Oil, using tongs. Arrange chicken in pan. Bake at 350º for 35 minutes or until golden brown.
Number Of Servings:
Number Of Servings:
4

 

 

 

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