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

Portabella and Artichoke Stuffed Chicken

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

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.