Chicken Breasts With Artichoke Cheese Stuffing
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 4 chicken breasts (skinless and boneless and halved lengthwise)
- 354.88 ml monterey jack cheese (shredded)
- 59.14 ml mayonnaise
- 14.79 ml onion, finely chopped (I used onion flakes.)
- 14.79 ml parsley flakes (dried)
- 4.92 ml Dijon mustard
- 170.09 g marinated artichoke hearts (one jar, drained, I did not use that much. I added slowly until I got the taste I liked.)
- 78.78 ml all-purpose flour (I used self-rising flour.)
- 1.23 ml salt
- 0.61 ml pepper
- 1 egg
- 29.58 ml water
- 236.59 ml breadcrumbs (seasoned, dry)
- 78.78 ml Crisco cooking oil (I used olive oil.)
directions
- Pound chicken breasts to 1/4 inch thickness. Set aside. Mix cheese, mayonnaise, onion, parsley flakes and mustard in a small mixing bowl. Cut artichoke hearts into bite size pieces. Stir into cheese mixture. Spread about 1/4 cup cheese mixture down the center of each piece of chicken. Roll up and secure ends with wooden picks. Mix flour, salt and pepper in a shallow dish. Dip rolled chicken in flour mixture to coat. Set aside.
- Mix egg and water in a shallow dish. Place bread crumbs in another shallow dish or on a sheet of waxed paper. Dip rolled chicken in egg mixture then in bread crumbs, pressing to coat thoroughly. Cover and refrigerate coated chicken for about 1 hour.
- Preheat oven to 350 degrees. Place oil in a 13 x 9 inch baking pan. Place in oven for 10 minutes. Remove from oven. Using tongs, roll coated chicken in hot oil. Arrange chicken in pan. Bake for 35 minutes or until golden brown.
- Guessing on time required to make and bake.
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RECIPE SUBMITTED BY
Toni in Colorado
Apache Junction, Arizona
I wish to thank everyone who has reviewed and tried my recipes. I appreciate any helpful hints provided. I have been collecting recipes since 1965. In 1987 I started going through my many books and clippings and making weekly menus. If I like the new recipes I try, I enter them in my own cookbook.