Recipe by Rachel
"A delicious spin on Italian cuisine, this recipe is really easy to follow and always turns out great. You can serve the chicken over your favorite pasta with your favorite sauce. My favorite sauce to serve with this dish is a creamy pesto."
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1 (6.5 ounce) jar
marinated artichoke hearts, drained and chopped
skinless, boneless chicken breast halves
freshly ground black pepper
And by four stars, I mean with the changes suggested by others- I seasoned the chicken for extra flavor, and used garlic, Parmesan cheese and other seasonings in with the filling. With those changes it was really good!
We liked the idea of this recipe, but the filling was rather bland. Overall it tasted ok and had a great texture and presentation, but if I made this again I would mix in stronger cheese, along with quite a bit of garlic, onion and herbs for more flavor.
Its a great base recipe!! I saw the bland comments and wanted to make sure people dont RINSE their artichokes. Also I added some cooked crumbled bacon, about 4 peices. It added a nice salty flavor!!
I made this dish for my kids, husband, mother and step dad and the adults LOVED it!! The subtle flavor of the artichokes and ricotta cheese was incredible!! My son ate it without complaints but did admit it wasn't his favorite. My daughter, who is the pickiest eater I know, was too freaked out about the artichoke hearts and refused to eat it. Otherwise, I'd say it was a big hit! I did add a little parmesan to the mix and seasoned the chicken breast with some basil. Great side dish with this is brown rice with a touch of cilantro, lemon zest and parmesan cheese.
I made some changes. Used low fat ricotta and infused olive oil with garlic and salt and brushed it over the breasts before putting in the oven. Also, thinking that the breasts would be too pale, I sprinkled paprika over them. The result was a moist, delicious stuff breast that my co workers and family raved about. Thanks for the recipe, I will definitely prepare it again.
I added a sprinkle of locatelli cheese and a little garlic powder to the filling and a sprinkle on top with a little herb infused olive oil, very easy and tasty
I think the problem is the definition of "a pinch". Don't be shy with the cumin and black pepper. I also sprinkled Parmesan and the extra stuffing over the top of the chicken while it was cooking. It was very good and will be repeated.
I followed the instructions exactly; it was okay, quite bland though. I served it with Alfredo sauce and salted the chicken too. Not sure if i'd make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Ricotta and Artichoke-Stuffed Chicken Breasts
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 158
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