Shelly's Recipe

ARTICHOKE-STUFFED CHICKEN BREASTS

Category: Chicken

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 to coat
Pasta and sauteed vegetables
White sauce or Alfredo sauce (homemade or purchased)

Filling:
1/2 cup finely chopped canned artichokes
1/4 cup shredded Parmesan cheese
1/4 cup shredded mozzarella cheese
1/4 cup sauteed yellow onions
1/2 tsp freshly chopped garlic
1/2 cup freshly chopped spinach

Prepare filling: Pound out chicken breasts to about 1/4-inch thickness. Lay one breast down on work surface and spoon 1/4 cup of the filling in the center. Do not use too much filling or it will fall out when coating.

Set another piece of chicken over it and tuck edges under with your fingers to seal. Depending on size/shape of the breasts you use, the sides may or may not tuck under. The filled breasts will be somewhat rounded.

In shallow bowl, mix eggs, milk, salt, pepper and thyme.

Set a filled breast on a thin spatula or hold in your hand then dunk it into egg mixture or set it in mixture and cover breasts with the egg using a brush. Transfer to dish with crumb mixture and coat well. Reshape if needed and refrigerate, covered, 1 hour or overnight.

When ready to prepare, preheat oven to 350 degrees. Coat a baking sheet with vegetable oil spray.

Set breasts on baking sheet and dab tops with melted butter. Bake for 35 to 40 minutes or until chicken is cooked through and filling is heated through. Serve over angel hair pasta with sauteed vegetables. Top with a white sauce or Alfredo sauce.

Note: Make sure chicken breasts are similar in size and shape after pounding out to ensure that stuffing does not fall out when coating them.