Carciofo (Artichoke) Stuffed Chicken
3 lbboneless, skinless chicken breasts (cut in 8 portions)
14 ozcan quartered artichoke hearts, drained and rinsed
1 Tbspitalian seasoning
2 Tbspolive oil, divided
3 ozbaby bella mushrooms, diced
1/2 cdiced leek
1/2 cshredded parmesan cheese
1 cshredded monterey jack cheese (or use slices)
How to Make Carciofo (Artichoke) Stuffed Chicken
- 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.
- 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.