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

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 … Read more →

I must sound like a spokesperson for the Complete America’s Test Kitchen TV Show Cookbook, but I swear I’m not. My latest recipe from this cookbook is Stuffed Chicken Breasts. Chicken cordon bleu is one of those things that was always on the menu 20 years ago. And you always got a really bad version of it banquets. So I wasn’t sure if I was going to like this recipe.

Filling:

1 tbsp butter

1 small onion, minced

1 small garlic clove, minced

4 oz cream cheese, softened

1 tsp minced thyme

2 ounces cheddar, shredded

4 slices deli ham

Chicken:

1 (5-6 oz) chicken skinless boneless chicken breasts

3/4 cup flour

2 eggs

1 tbsp plus 3/4 cup vegetable oil

4 slices white bread, made into coarse crumbs and dried

Melt the butter and add onion and cook 15-20 min. Add garlic and cook 20 seconds.

Mix the cream cheese with a mixer until fluffy, 1 minute. Stir in the onion mixture and add thyme and cheddar and salt and pepper to taste.

Butterfly the chicken and then pound it to 1/4 inch thickness. Place the chicken smooth side down and spread with 1/4 of the cheese mixture. Salt and pepper it. Place 1 slice ham on top. Roll up the cutlet from the tapered end, folding in the edges to form a neat cylinder. Refrigerate for 1 hour.

Preheat oven to 450. Beat egg with 1 tbsp oil. Dip chicken in flour, egg, then breadcrumbs. Place on a wire rack and let it rest 5 min.

Heat 3/4 cup oil in a nonstick skillet over medium high heat until shimmery. Add the chicken, seam side down, and cook 2 min until golden. Turn and cook the other side 2-3 minutes. Transfer seam side down to a baking sheet and baked at 450 about 15 min until the center is 165 degrees.

Wow. It really worked. The chicken had an incredible crunchy outside and a divine creamy center. A couple of things I would do differently: I would use less cream cheese and more of some other cheese. It was a little bland. I would also use less oil for the pan frying aspect of this. Other than that, I highly recommend this recipe!

I must sound like a spokesperson for the Complete America’s Test Kitchen TV Show Cookbook, but I swear I’m not. My latest recipe from this cookbook is Stuffed Chicken Breasts. Chicken cordon bleu is one of those things that was always on the menu 20 years ago. And you always got a really bad version … Read more →