carciofo (artichoke) stuffed chicken

Name: Carciofo (Artichoke) Stuffed Chicken
Prep time: 30 min
Cook time: 30 min
Yield: 8
Cuisine: Italian
Ingredients: 3 pound(s) boneless, skinless chicken breasts (cut in 8 portions); 14 ounce(s) can quartered artichoke hearts, drained and rinsed; 1 tablespoon(s) italian seasoning; 2 tablespoon(s) olive oil, divided; pinch(es) salt; 3 ounce(s) baby bella mushrooms, diced; 1/2 cup(s) diced leek; 1/2 cup(s) shredded parmesan cheese; 1 cup(s) shredded monterey jack cheese (or use slices)

(1 RATING)

66 Pinches 6 Photos

Teresa Jacobson

New Orleans, LA

Updated on Jun 28, 2013

Carciofo (kahr-TCHOH-foh)is Italian for artichoke. There are lots of towns in Italy that have yearly artichoke festivals. This dish is inspired by those festivals. I just love artichokes and think it is a highly underused vegetable. Mostly because I think most people don't know what to do with it besides make a dip out of it. This is a little something I created that is spectacular and very filling! Wonderful flavor! This is a great low carb meal too.

Rate

prep time 30 Min

cook time 30 Min

method Bake

yield 8 serving(s)

Ingredients

3 pounds boneless, skinless chicken breasts (cut in 8 portions)
14 ounces can quartered artichoke hearts, drained and rinsed
1 tablespoon italian seasoning
2 tablespoons olive oil, divided
pinch salt
3 ounces baby bella mushrooms, diced
1/2 cup diced leek
1/2 cup shredded parmesan cheese
1 cup shredded monterey jack cheese (or use slices)

How To Make carciofo (artichoke) stuffed chicken

Step 1

Preheat oven to 375 degrees F. Spray a glass dish with nonstick spray. Spread out artichokes in prepared dish so they are not touching. Drizzle with 1 T. olive oil and sprinkle with Italian seasoning. Place in oven for about 5-10 minutes until well heated. (You'll know because they smell amazing!) Remove from oven and allow to cool slightly then place in food processor.

Step 2

Meanwhile, heat remaining 1 T. olive oil in a skillet and saute mushrooms; stir in leeks with a pinch of salt when mushrooms are almost done. Remove from heat. Place in food processor with baked artichokes.
Step 3

Place Parmesan cheese in food processor with mushroom mixture and artichokes and process until well blended and pesto consistency.
Step 4

Slice each of the 8 breast pieces along the sides to make a pocket. Stuff with the artichoke mixture. Place in glass dish that has been sprayed with nonstick spray. Sprinkle a pinch of Italian seasoning on top of each piece of chicken. Spray chicken with nonstick spray. Bake in 375 degree F oven for 20 minutes; put Monterey Jack cheese on on top of chicken and return to oven for about 10 minutes more or until cheese is melted and lightly browned.
Step 5

Nutritional Info: per portion Calories: 477 Total Fat: 24g/ Sat Fat: 8.8g Cholesterol: 175mg Sodium: 517mg Total Carbs: 4.6g/ Dietary Fiber 1.9g/ Sugar 1g Protein: 58.4g
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes