Recipe by Katrina Miller
"Skinless, boneless chicken breasts are split and stuffed with mushrooms, ricotta, and feta cheeses and marinated artichokes and sprinkled with Italian seasonings and Parmesan! To add Italian flair, serve the chicken over pasta with your favorite sauce. Make sure the mushrooms are sliced thin, and don't rinse the artichoke hearts, just drain them. You can substitute goat cheese for the feta cheese."
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extra-virgin olive oil
ground black pepper
crumbled feta cheese
sliced baby portabella mushrooms
2 (6.5 ounce) jars
marinated artichoke hearts, drained and chopped
ground black pepper
skinless, boneless chicken breast halves
grated Parmesan cheese
I forgot the parmesan cheese so MY dish was really only 3 stars. I am giving it 4 stars because I imagine the cheese would have helped considerably! Also only had artichokes in water, but it calls for marinated artichokes. That would have added flavor also. Scaled this back to 4 servings so had to estimate some of the seasonings. I used only 1/2 tsp pepper in ricotta mix. May try it again with correct ingredients! NOTE THAT IT TAKES APPROX 60 MINUTES to cook.
* Percent Daily Values are based on a 2,000 calorie diet.
Portabella and Artichoke Stuffed Chicken
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 132
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