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: 4 chicken breasts (skinless and boneless and halved lengthwise); 1 ½ cups monterey jack cheese (shredded); ¼ cup mayonnaise; 1 tablespoon onion, finely chopped (I used onion flakes.); 1 tablespoon parsley flakes (dried); 1 teaspoon Dijon mustard; 6 ounces marinated artichoke hearts (one jar, drained, I did not use that much. I added slowly until I got the taste I liked.); ⅓ cup all-purpose flour (I used self-rising flour.); ¼ teaspoon salt; ⅛ teaspoon pepper; 1 egg; 2 tablespoons water; 1 cup breadcrumbs (seasoned, dry); ⅓ cup Crisco cooking oil (I used olive oil.)

Servings: persons

4 chicken breasts (skinless and boneless and halved lengthwise)
1 ½ cups monterey jack cheese (shredded)
¼ cup mayonnaise
1 tablespoon onion, finely chopped (I used onion flakes.)
1 tablespoon parsley flakes (dried)
1 teaspoon Dijon mustard
6 ounces marinated artichoke hearts (one jar, drained, I did not use that much. I added slowly until I got the taste I liked.)
⅓ cup all-purpose flour (I used self-rising flour.)
¼ teaspoon salt
⅛ teaspoon pepper
1 egg
2 tablespoons water
1 cup breadcrumbs (seasoned, dry)
⅓ cup Crisco cooking oil (I used olive oil.)

1
Pound chicken breasts to 1/4 inch thickness.
2
Set aside.
3
Mix cheese, mayonnaise, onion, parsley flakes and mustard in a small mixing bowl.
4
Cut artichoke hearts into bite size pieces.
5
Stir into cheese mixture.
6
Spread about 1/4 cup cheese mixture down the center of each piece of chicken.
7
Roll up and secure ends with wooden picks.
8
Mix flour, salt and pepper in a shallow dish.
9
Dip rolled chicken in flour mixture to coat.
10
Set aside.
11
Mix egg and water in a shallow dish.
12
Place bread crumbs in another shallow dish or on a sheet of waxed paper.
13
Dip rolled chicken in egg mixture then in bread crumbs, pressing to coat thoroughly.
14
Cover and refrigerate coated chicken for about 1 hour.
15
Preheat oven to 350 degrees.
16
Place oil in a 13 x 9 inch baking pan.
17
Place in oven for 10 minutes.
18
Remove from oven.
19
Using tongs, roll coated chicken in hot oil.
20
Arrange chicken in pan.
21
Bake for 35 minutes or until golden brown.
22
Guessing on time required to make and bake.

779

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 chicken breasts (skinless and boneless and halved lengthwise), 1 ½ cups monterey jack cheese (shredded), ¼ cup mayonnaise, 1 tablespoon onion, finely chopped (I used onion flakes.), 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!