Portabella and Artichoke Stuffed Chicken Recipe - Allrecipes.com
Portabella and Artichoke Stuffed Chicken Recipe
  • READY IN ABOUT hrs

Portabella and Artichoke Stuffed Chicken

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 40 servings Change Servings
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  • PREP

    45 mins
  • COOK

    30 mins
  • READY IN

    2 hrs 20 mins

Directions

  1. Place 1 teaspoon salt, 1 teaspoon black pepper, paprika, and 1/2 teaspoon thyme together in a small bowl or bottle; pour olive oil into bowl. Cover the bowl tightly and refrigerate until oil is infused, at least 1 hour.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease enough baking dishes to fit all of the stuffed chicken breasts in a single layer.
  3. Stir ricotta cheese, feta cheese, eggs, mushrooms, artichoke hearts, garlic, black pepper, onion powder, garlic powder, basil, cumin, and 1 tablespoon thyme together in a large bowl.
  4. Place chicken breasts on a flat work surface. Use a paring or boning knife to cut from one side of a chicken breast through the middle of the breast to within 1/2-inch of the other side, creating a deep pocket. Spoon mushroom and artichoke mixture into chicken until pocket is full; use toothpick to close and secure the pocket. Repeat with remaining chicken breasts and filling. Place stuffed chicken in prepared baking dishes.
  5. Brush each chicken breast with about 1 teaspoon infused olive oil and sprinkle Parmesan cheese over the top.
  6. Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool slightly before serving, about 5 minutes.
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Reviews More Reviews

Jul 21, 2014

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.

 

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Nutrition

  • Calories
  • 284 kcal
  • 14%
  • Carbohydrates
  • 4.8 g
  • 2%
  • Cholesterol
  • 118 mg
  • 39%
  • Fat
  • 14.7 g
  • 23%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 32.2 g
  • 64%
  • Sodium
  • 333 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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