artichoke stuffed chicken
“Guilty pleasure - this dish is rich, but a crowd pleaser!”
Overall time: 1:00
6 to 8 servings scale / convert
1/4 cup homemade mayonnaise
4 whole boneless chicken breasts, skinned & halved lengthwise
1-1/2 cups shredded Monterey Jack cheese (about 6 oz.)
1 tbsp. finely chopped onion
1 tbsp. dried parsley flakes
1 tsp. Dijon mustard
1 (6 oz.) jar marinated artichoke hearts, drained
1/3 cup all purpose flour
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. water
1 cup seasoned dry bread crumbs
1/3 cup Vegetable oil
Prepare homemade mayonnaise. Cover and refrigerate (I didn't use homemade mayonnaise, but apparently it's great with it!.
Pound chicken breasts to 1/4" thickness; set aside. Mix cheese, 1/4 cup homemade mayonnaise, onion, parsley flakes and mustard in small mixing bowl. Cut artichoke hearts into bite size pieces. Stir into cheese mixture. Spread about 1/4 cup cheese mixture in center of each piece of chicken. Roll up and secure edges with wooden picks. Mix flour, salt and pepper in shallow dish. Dip rolled chicken in flour mixture to coat. Set aside.
Mix egg and water in shallow dish. Place bread crumbs in another shallow dish or on sheet of waxed paper. Dip rolled chicken in egg mixture then in bread crumbs, pressing to coat thoroughly. Cover and refrigerate coated chicken about 1 hour.
Preheat oven to 350 degrees. Place Crisco oil in 13"x9" baking pan. Place in oven 10 minutes. Remove from oven. Use tongs to roll coated chicken in hot Crisco oil. Arrange chicken in pan. Bake at 350 degrees for 35 minutes or until golden brown. 8 servings.
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