Artichoke Stuffed Chicken Breast But With A Different Hat Recipe

Ingredients for Artichoke Stuffed Chicken Breast But With A Different Hat

• Chicken Breasts
• Marinated Artichoke Hearts
• Sweet Onion
• Mozzarella Cheese
• 1/4 cup grated parmesan cheese
• Garlic Powder
• Lemon Pepper Seasoning
• Dried Basil
• 2 slices provolone cheese
• Roasted Red Pepper
• 1 teaspoon Italian seasoning

How to Make Artichoke Stuffed Chicken Breast But With A Different Hat

1. Preheat oven to 375°F (190°C).
2. Line a baking sheet with aluminum foil and lightly grease with nonstick cooking spray.
3. Carefully butterfly each chicken breast by slicing it horizontally almost all the way through, then opening it like a book.
4. Season both sides of each chicken breast with salt and pepper to taste.
5. In a medium bowl, combine the artichoke hearts, bread crumbs, parmesan cheese, mayonnaise, garlic, lemon juice, parsley, and 3/4 cup of the mozzarella cheese. Reserve 1/4 cup of mozzarella for topping.
6. Spoon 1 tablespoon of the artichoke mixture onto each opened chicken breast. Gently fold the chicken breast over the filling.
7. Bake for 30 minutes, or until the chicken is cooked through.
8. Remove from oven. Top each chicken breast with half a sliced roasted red bell pepper and a slice of provolone cheese. Sprinkle with Italian seasoning.
9. Return to the oven for 5-10 minutes, or until the cheese is melted and bubbly.