Artichoke Lemon Pesto Stuffed Chicken Bundles

Name: Artichoke Lemon Pesto Stuffed Chicken Bundles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 jars (6 Ounce Jars) Marinated Artichoke Hearts; 1/2 cups Freshly Grated Parmesan Cheese; 1/2 cups Pine Nuts, Toasted; 2 cloves Garlic, Peeled; 1 whole Lemon, Juiced (1 Lemon Should Yield About 2 Tablespoons); 1 teaspoon Lemon Zest; 1/4 teaspoons Salt; 1 Tablespoon Olive Oil; 1/4 cups Packed Fresh Italian Parsley; 6 whole Boneless, Skinless Chicken Breasts; 1 cup Shredded Five Cheese Italian Cheese; 3/4 cups Butter; 2 cups Panko Breadcrumbs; Salt And Pepper, to taste

Servings: persons

2 jars (6 Ounce Jars) Marinated Artichoke Hearts
1/2 cups Freshly Grated Parmesan Cheese
1/2 cups Pine Nuts, Toasted
2 cloves Garlic, Peeled
1 whole Lemon, Juiced (1 Lemon Should Yield About 2 Tablespoons)
1 teaspoon Lemon Zest
1/4 teaspoons Salt
1 Tablespoon Olive Oil
1/4 cups Packed Fresh Italian Parsley
6 whole Boneless, Skinless Chicken Breasts
1 cup Shredded Five Cheese Italian Cheese
3/4 cups Butter
2 cups Panko Breadcrumbs
Salt And Pepper, to taste

1
In the bowl of a food processor, combine the drained artichoke hearts, Parmesan cheese, pine nuts, garlic, lemon juice, lemon zest, salt and olive oil.
2
Pulse until rough chopped.
3
Add the parsley and pulse until combined.
4
Set aside.
5
Place a chicken breast between 2 sheets of plastic wrap and pound until about 1/2 inch thick.
6
Repeat with remaining breasts.
7
Salt and pepper the chicken breasts.
8
Combine the Artichoke Lemon Pesto with the cup of five cheese blend Italian cheese.
9
Place about 1/3 cup in the middle of each breast and beginning at the point end, roll up the chicken, tucking the sides in and place seam side down on a baking sheet.
10
You can secure them with a toothpick if desired.
11
Place in the fridge for about 1 hour.
12
Preheat oven to 350 F. Melt butter in a dish and place the panko breadcrumbs in another dish.
13
Dip the bundled chicken breasts in the melted butter and then roll in the panko.
14
Place the prepared chicken bundles in a 9 x 13 inch baking dish and pour any remaining melted butter over the tops.
15
I also give it a spray with my olive oil sprayer or you could use cooking spray so the breadcrumbs will brown nicely.
16
Cook in a 350 F over for about 35 minutes or until chicken is cooked through.
17
Turn the broiler on for a couple of minutes if the breadcrumbs need to brown a little more.
18
Then remove them from the oven and let them rest about 5 minutes before serving.
19
If the chicken breasts are big, I will often slice them into rounds with a serrated knife and place on a serving tray.
20
Cooks Note: If you have any pesto left, mix in a couple more tablespoons of olive oil and mix it with hot cooked pasta or use it to spread on crusty Italian bread.
21
It is delicious!
22
If you dont want to pound the chicken you can also cut a slit in the breast horizontally and stuff the pesto into the slit and secure with a toothpick.

1148

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 jars (6 Ounce Jars) Marinated Artichoke Hearts, 1/2 cups Freshly Grated Parmesan Cheese, 1/2 cups Pine Nuts, Toasted, 2 cloves Garlic, Peeled, and more.

Yes, Artichoke Lemon Pesto Stuffed Chicken Bundles falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!