↞ recipe box start page
Category: Chicken
Prep Time: Cook Time: Total Time:
8 boneless, skinless chicken breasts
1 1/2 cups shredded Monterey Jack cheese
1/4 cup mayonnaise
1 tbsp minced onion
1 tbsp minced flat leaf parsley
1 tsp Dijon-style mustard
1 (6 oz) jar marinated artichoke hearts, drained, cut into
bite-size pieces
1/3 cup flour
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 large egg, lightly beaten
2 tbsp water
1 cup seasoned dry bread crumbs
1/3 cup vegetable oil
Pound chicken breasts to 1/4-inch
thick. Combine cheese, mayonnaise, onion, parsley and mustard in small bowl. Stir in artichoke pieces. Spread about 1/4 cup
cheese mixture in center of each chicken breast. Roll up and secure edges with wooden toothpicks.
Combine flour, salt and pepper in shallow dish. Mix egg and water in another shallow dish. Place bread crumbs on sheet of
waxed paper. Dip rolled chicken in flour mixture, then in egg mixture, then in bread crumbs, pressing to coat thoroughly.
Cover and refrigerate about 1 hour.
Heat oven to 350. Place oil in a 13 x 9-inch baking pan. Place in oven 10 minutes. Remove from oven. Use tongs to roll coated chicken in hot oil. Arrange chicken in pan. Bake 35
minutes or until golden brown.
view more member recipes
CHICKEN BREASTS WITH ARTICHOKE CHEESE STUFFING
Category: Chicken
Prep Time: Cook Time: Total Time:
8 boneless, skinless chicken breasts
1 1/2 cups shredded Monterey Jack cheese
1/4 cup mayonnaise
1 tbsp minced onion
1 tbsp minced flat leaf parsley
1 tsp Dijon-style mustard
1 (6 oz) jar marinated artichoke hearts, drained, cut into
bite-size pieces
1/3 cup flour
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 large egg, lightly beaten
2 tbsp water
1 cup seasoned dry bread crumbs
1/3 cup vegetable oil
Pound chicken breasts to 1/4-inch
thick. Combine cheese, mayonnaise, onion, parsley and mustard in small bowl. Stir in artichoke pieces. Spread about 1/4 cup
cheese mixture in center of each chicken breast. Roll up and secure edges with wooden toothpicks.
Combine flour, salt and pepper in shallow dish. Mix egg and water in another shallow dish. Place bread crumbs on sheet of
waxed paper. Dip rolled chicken in flour mixture, then in egg mixture, then in bread crumbs, pressing to coat thoroughly.
Cover and refrigerate about 1 hour.
Heat oven to 350. Place oil in a 13 x 9-inch baking pan. Place in oven 10 minutes. Remove from oven. Use tongs to roll coated chicken in hot oil. Arrange chicken in pan. Bake 35
minutes or until golden brown.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Artichoke-stuffed Chicken Breasts
by sgre52160
8 boneless skinless chicken breast halves (4 to 6 oz each) (see note) 4 eggs, beaten 1/3 cup milk 1/2 tsp salt 1/2 tsp pepper 1/2 tsp dried thyme 2 cups panko breadcrumbs, crushed Melted butter
by sgre52160
8 boneless skinless chicken breast halves (4 to 6 oz each) (see note) 4 eggs, beaten 1/3 cup milk 1/2 tsp salt 1/2 tsp pepper 1/2 tsp dried thyme 2 cups panko breadcrumbs, crushed Melted butter
Chicken Breasts With Herb Stuffing
by sgre52160
1 tbsp chopped garlic 2 cups baby spinach 1/4 cup chopped fresh parsley 1/4 cup chopped fresh chives 2 tbsp chopped fresh tarragon 2 tbsp fresh bread crumbs 1 tsp orange zest 2 tbsp orange ju
by sgre52160
1 tbsp chopped garlic 2 cups baby spinach 1/4 cup chopped fresh parsley 1/4 cup chopped fresh chives 2 tbsp chopped fresh tarragon 2 tbsp fresh bread crumbs 1 tsp orange zest 2 tbsp orange ju
Artichoke & Pesto Stuffed Chicken Breasts
by sgre52160
1 Pkg Thin-Sliced Chicken Breasts (pkg usually yields 5 or 6) 5 or 6 slices of lunchmeat ham or prosciutto 1 can artichoke hearts, rinsed, drained & coarsely chopped 1 1/2 cups shredded mozzarel
by sgre52160
1 Pkg Thin-Sliced Chicken Breasts (pkg usually yields 5 or 6) 5 or 6 slices of lunchmeat ham or prosciutto 1 can artichoke hearts, rinsed, drained & coarsely chopped 1 1/2 cups shredded mozzarel
Mushroom Artichoke Stuffed Breasts
by sgre52160
4-6 chicken breast halves, preferably bone in and wing on 1/2 large onion, chunked 1 small to medium shallot, chopped 1 TBS olive oil 4-6 oz. fresh crimini or white mushrooms, sliced 4 oz canne
by sgre52160
4-6 chicken breast halves, preferably bone in and wing on 1/2 large onion, chunked 1 small to medium shallot, chopped 1 TBS olive oil 4-6 oz. fresh crimini or white mushrooms, sliced 4 oz canne
Bacon-wrapped Mushrooms With Artichoke Stuffing
by sgre52160
12 medium-small Crimini mushrooms (about 1 1/2 inch diameter) 12 slices Bacon, sliced thick 12 Red pearl onions (about 3/4 inch diameter) 1 can (15 oz) Artichoke hearts, drained 3 Tbsp Extra virgi
by sgre52160
12 medium-small Crimini mushrooms (about 1 1/2 inch diameter) 12 slices Bacon, sliced thick 12 Red pearl onions (about 3/4 inch diameter) 1 can (15 oz) Artichoke hearts, drained 3 Tbsp Extra virgi
view more member recipes
related CDKitchen recipes
Brushetta Chicken Bake
Chicken Stuffing Casserole With Broccoli
Healthy Chicken And Stuffing Casserole
Chicken and Stuffing Muffins
Turkey And Dressing Casserole
Busy Day Roast Chicken
Chicken & Broccoli Casserole
Chicken Piccata With Artichokes
Asian Marinated Grilled Chicken
Easy Chicken Leftovers Pot Pie With Stuffing Topping
Recipe Quick Jump