Chicken Stuffed with Artichoke and Cheese

Posted by Brette in Chicken | Flat Parchment Paper Cooking

Artichoke and cheese go wonderfully well together in this fun and quick dish.

For each packet:

1 boneless skinless chicken breast

4-5 artichoke quarters (from a frozen bag, defrosted)

1 tbsp chive and cream cheese cream cheese

1 tbsp grated fontina cheese

salt and pepper

1/4 tsp Italian seasoning

1/2 tbsp seasoned breadcrumbs

1/8 tsp garlic powder

Lay the chicken breast on the parchment. Place your hand on top of it. With a knife parallel to your hand, make a slit in one of the long sides of the breast, being careful not to cut through. Make it as deep and as long as possible. In a small food processor, chop the remaining ingredients. Fill the pocket with the mixture and place any that remains on top of the chicken. Season the outside of the chicken with salt and pepper. Fold the packet and bake at 400 degrees for 20 minutes.

*Reader favorite: This recipe appears in The Parchment Paper Cookbook

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