Cheesy Artichoke-Stuffed Chicken Breasts Recipe

Name: Cheesy Artichoke-Stuffed Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts, halved lengthwise; 1 ½ cups shredded monterey jack cheese or 1 ½ cups colby-monterey jack cheese; ¼ cup mayonnaise; 1 tablespoon finely chopped onion; 1 tablespoon dried parsley flakes; 1 teaspoon Dijon mustard; 1 (6 ounce) jar marinated artichoke hearts, drained; ⅓ cup flour; ¼ teaspoon salt; ⅛ teaspoon pepper; 1 egg; 2 tablespoons water; 1 cup seasoned dry bread crumb; ⅓ cup vegetable oil

Servings: persons

4 boneless skinless chicken breasts, halved lengthwise
1 ½ cups shredded monterey jack cheese or 1 ½ cups colby-monterey jack cheese
¼ cup mayonnaise
1 tablespoon finely chopped onion
1 tablespoon dried parsley flakes
1 teaspoon Dijon mustard
1 (6 ounce) jar marinated artichoke hearts, drained
⅓ cup flour
¼ teaspoon salt
⅛ teaspoon pepper
1 egg
2 tablespoons water
1 cup seasoned dry bread crumb
⅓ cup vegetable oil

1
Pound chicken breast pieces to 1/4 inch thickness.
2
Mix cheese, mayo, onion, parsley, and mustard in a small mixing bowl.
3
Cut artichoke hearts into bite-size pieces; stir into cheese mixture.
4
Spread about 1/4 cup cheese mixture down center of each piece of chicken.
5
Roll breasts up and secure with toothpicks.
6
Mix flour, salt, and pepper in a shallow dish.
7
Dip chicken into flour mixture to coat; set aside.
8
Mix egg and water in a shallow dish.
9
Place breadcrumbs in another shallow dish.
10
Roll chicken into egg mixture, then into breadcrumbs, pressing in to coat thoroughly.
11
Cover and refrigerate chicken about 1 hour.
12
Preheat oven to 350 degrees.
13
Place vegetable oil in 9x13 pan, and heat in oven for about 10 minutes.
14
Using tongs, roll coated chicken in hot oil, then bake chicken in the pan for about 35 minutes, or until golden brown.

690

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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: 4 boneless skinless chicken breasts, halved lengthwise, 1 ½ cups shredded monterey jack cheese or 1 ½ cups colby-monterey jack cheese, ¼ cup mayonnaise, 1 tablespoon finely chopped onion, and more.

Yes, Cheesy Artichoke-Stuffed Chicken Breasts 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!

Cheesy Artichoke-Stuffed Chicken Breasts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions