Ingredients for Artichoke Stuffed Chicken Breast But With A Different Hat
- 4 boneless skinless chicken breasts
- 1 (14 ounce) can marinated artichoke hearts, drained and chopped
- 1/4 cup finely chopped onion
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon lemon pepper seasoning
- 1/2 teaspoon dried basil
- 4 slices provolone cheese
- 2 roasted red peppers, sliced
- 1/2 teaspoon Italian seasoning
- salt, to taste
- freshly ground black pepper, to taste
- 1/2 cup bread crumbs
- 2 tablespoons mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh parsley, chopped
- nonstick cooking spray
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How to Make Artichoke Stuffed Chicken Breast But With A Different Hat
- Preheat oven to 375°F (190°C).
- Line a baking sheet with aluminum foil and lightly grease with nonstick cooking spray.
- Carefully butterfly each chicken breast by slicing it horizontally almost all the way through, then opening it like a book.
- Season both sides of each chicken breast with salt and pepper to taste.
- 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.
- Spoon 1 tablespoon of the artichoke mixture onto each opened chicken breast. Gently fold the chicken breast over the filling.
- Bake for 30 minutes, or until the chicken is cooked through.
- 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.
- Return to the oven for 5-10 minutes, or until the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
11g
Fat
64g
Carbs
4g
