Name: Portabella and Artichoke Stuffed Chicken
Prep time: 45 min
Cook time: 45 min
Yield: 40
Ingredients: Extra-virgin olive oil - 1 cup; Salt - 1 teaspoon; Ground black pepper - 1 teaspoon; Paprika - 1 teaspoon; Ground thyme - ½ teaspoon; Ricotta cheese - 5 cups; Crumbled feta cheese - 1 cup; Eggs, beaten - 6; Sliced baby portabella mushrooms - 3 cups; Marinated artichoke hearts, drained and chopped - 2 (6.5 ounce) jars; Garlic, minced - 20 cloves; Ground black pepper - 3 tablespoons; Onion Powder - 4 teaspoons; Garlic powder - 4 teaspoons; Dried basil - 1 tablespoon; Ground cumin - 1 tablespoon; Dried thyme - 1 tablespoon; Skinless, boneless chicken breast halves - 40; Grated Parmesan cheese - 2 cups

Ingredients for - Portabella and Artichoke Stuffed Chicken

1. Extra-virgin olive oil 1 cup

2. Salt 1 teaspoon

3. Ground black pepper 1 teaspoon

4. Paprika 1 teaspoon

5. Ground thyme ½ teaspoon

6. Ricotta cheese 5 cups

7. Crumbled feta cheese 1 cup

8. Eggs, beaten 6

9. Sliced baby portabella mushrooms 3 cups

10. Marinated artichoke hearts, drained and chopped 2 (6.5 ounce) jars

11. Garlic, minced 20 cloves

12. Ground black pepper 3 tablespoons

13. Onion Powder 4 teaspoons

14. Garlic powder 4 teaspoons

15. Dried basil 1 tablespoon

16. Ground cumin 1 tablespoon

17. Dried thyme 1 tablespoon

18. Skinless, boneless chicken breast halves 40

19. Grated Parmesan cheese 2 cups

How to cook deliciously - Portabella and Artichoke Stuffed Chicken

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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

6 . Stage

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.