Shelly's Recipe

Mushroom Artichoke Stuffed Breasts

Category: Chicken

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 canned artichoke hearts (in water), quartered
1/3 cup rich low sodium chicken stock or Vermouth
1 cup Italian breadcrumbs, or homemade
1/2 cup grated Parmigiano Reggiano
your favorite poultry grill rub, to taste
1 egg, beaten

Cut pockets in the chicken breasts on the rib side, cutting from under the wing and along the rib cage - one of our butchers would be glad to do this for you.

Saute onion and shallots in olive oil until softened and lightly browned. Add mushrooms and continue to saute until soft. Add chicken stock or wine and bring to a boil, reducing slightly. Add artichoke hearts, breadcrumb and Parmigiano and season to taste grill rub, or your favorite blend. Transfer to a bowl and cool a bit, and then stir in beaten egg.

Stuff breasts generously with dressing, but don't pack it too tightly. Rub or mist breast and dressing with olive oil and season with grill rub. Roast at 375 to an internal temperature of 150. Rest 5 minutes and serve.