Chicken Breasts With Artichoke Cheese Stuffing

Name: Chicken Breasts With Artichoke Cheese Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. real mayo; 4 whole boneless chicken breasts; 1 1/2 c. shredded Monterey Jack cheese; 1 Tbsp. finely chopped onion; 1 Tbsp. dried parsley flakes; 1 tsp. Dijon mustard; 1 (6 oz.) jar marinated artichoke hearts, drained; 1/3 c. flour; 1/4 tsp. salt; 2 Tbsp. water; 1/3 c. oil; 1/8 tsp. pepper; 1 egg; 1 c. seasoned dry bread crumbs

Servings: persons

1/4 c. real mayo
4 whole boneless chicken breasts
1 1/2 c. shredded Monterey Jack cheese
1 Tbsp. finely chopped onion
1 Tbsp. dried parsley flakes
1 tsp. Dijon mustard
1 (6 oz.) jar marinated artichoke hearts, drained
1/3 c. flour
1/4 tsp. salt
2 Tbsp. water
1/3 c. oil
1/8 tsp. pepper
1 egg
1 c. seasoned dry bread crumbs

1
Pound chicken into 1/4-inch thickness.
2
Set aside.
3
Mix cheese, 1/4 cup mayo, onions, parsley flakes and mustard in a small bowl.
4
Cut artichoke hearts into bite-size pieces.
5
Stir into cheese mixture.
6
Spread about 1/4 cup cheese mixture down center of each piece of chicken.
7
Roll up and secure ends with wooden picks.
8
Mix flour, salt and pepper in shallow dish.
9
Set aside.
10
Mix egg and water in shallow dish.
11
Dip rolled chicken in egg mixture, then in bread crumbs, pressing to coat thoroughly. Cover and refrigerate about 1 hour.

816

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: 1/4 c. real mayo, 4 whole boneless chicken breasts, 1 1/2 c. shredded Monterey Jack cheese, 1 Tbsp. finely chopped onion, and more.

Yes, Chicken Breasts With Artichoke Cheese Stuffing 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!