Portabella and Artichoke Stuffed Chicken

Chicken Breast - Meat and Poultry

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.

Portabella and Artichoke Stuffed Chicken

Brief

Prep 45 mins

Cook: 30 mins

Additional: 1hr5 mins

Total: 2hrs20 mins

Servings: 40

Yield: 40 servings

Portabella and Artichoke Stuffed Chicken

Ingredients

1 cup extra-virgin olive oil

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon paprika

½ teaspoon ground thyme

5 cups ricotta cheese

1 cup crumbled feta cheese

6 eggs

beaten

3 cups sliced baby portabella mushrooms

2 (6.5 ounce) jars marinated artichoke hearts

drained and chopped

20 cloves garlic

minced

3 tablespoons ground black pepper

4 teaspoons onion powder

4 teaspoons garlic powder

1 tablespoon dried basil

1 tablespoon ground cumin

1 tablespoon dried thyme

40 skinless

boneless chicken breast halves

2 cups grated Parmesan cheese

Meat and Poultry

Directions

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Brush each chicken breast with about 1 teaspoon infused olive oil and sprinkle Parmesan cheese over the top.

Step 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.

Nutritional Information

Portabella and Artichoke Stuffed Chicken

Servings Per Recipe:40

Calories: 242

% Daily Value *

Protein: 28.7g 57%

Carbohydrates: 3.2g 1%

Dietary Fiber: 0.8g 3%

Sugars: 0.7g

Fat: 12.2g 19%

Saturated Fat: 3.5g 17%

Cholesterol: 104.2mg 35%

Vitamin A Iu: 142.6IU 3%

Niacin Equivalents: 16.8mg 130%

Vitamin B6: 0.6mg 35%

Vitamin C: 2.7mg 5%

Folate: 11.6mcg 3%

Calcium: 103.4mg 10%

Iron: 1.6mg 9%

Magnesium: 30.1mg 11%

Potassium: 281.4mg 8%

Sodium: 294.2mg 12%

Thiamin: 0.1mg 9%

Calories From Fat: 110.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.