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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Oh, this looks like a wonderful dish. My husband will not eat a lot of chicken, but he does like it stuffed with tasty ingredients.
Your recipes just keep getting better and better. I love chicken along with artichokes – somehow those flavors just complement one another so nicely. Thanks for this creative take!
OH, man! This looks good. When I get over this rotten cold and can taste food again, I’m totally trying it.
You have my mouth watering. I was wondering if I could create the same effect with Artichoke Antipasto from Trader Joe’s? (I have some in the fridge.)
Looks really tasty. A great, creative, and different way to serve chicken.
I don’t know how you do it, but you continue to come up with recipes that include a bunch of my favorite ingredients! Bring on that cookbook!
This sounds really yummy. You can’t get frozen artichokes in the grocery stores here. I’m wondering if the preserved ones would get too mushy during cooking. I’ll ponder. Gotta say that artichokes and cream cheese are one of my fave flavor combos.
I like the frozen one better than the jarred ones. Somehow those are always very sour tasting to me and are tough.
I can imagine how this tastes just by reading the recipe – love these ingredients together.
I’m not an artichoke fan, I was wondering if cut up asparagus would work too?
It might not process up as nicely since asparagus can be stringy. I would suggest broccoli instead maybe.
I love artichokes! This looks great.
I adore artichokes and stuffing them in chicken sounds most yum.
Brette, do you think this would work with potatoes instead of chicken? It sounds really nice!
What a brilliant idea to combine these foods. Love it.
Potatoes are trickier because you want there to be some browning. I think you could layer this and then open it to brown at the end.
Guess what we’ll be having for dinner this week. Sounds absolutely yummy!
Looks like a decadent, delicious dish.
You know what, I’m very much innciled to agree.