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Friday, December 23, 2011

Chicken Breasts Stuffed with Artichokes

With just 2 days left in Chicago before I head to Maine for Christmas, I am continuing my effort to clean out my fridge.  Tonight I decided to use up the creme fraiche, cheese, peppers, artichokes and potatoes in my fridge by making breaded chicken breasts stuffed with artichokes and cheese, and mashed potatoes.

The chicken recipe also inspired by my favorite omelet at Southport Grocery.  The omelet is stuffed with an artichoke dip mix that is blended with cream cheese.  I decided to stuff the chicken breast with a similar combination of ingredients.

You will need:
4 large Chicken Breasts
1/4 cup finely chopped canned Artichokes
1/4 cup finely chopped Red Pepper
1 cup Breadcrumbs, either Italian or Plain
1/2 cup of milk
1/4 cup grated Parmesan
1/4 cup Cream Cheese
1 tablespoon Creme Fraiche
1 tablespoon Butter

Step 1:
Preheat the oven to 350 degrees.  Combine the artichokes, peppers, Parmesan, cream cheese and creme fraiche.

Step 2:
Rise and trim the chicken.  Then cut a large slit in the chicken.  Stuff the chicken with the filling.

Step 3:
Heat the butter in a skillet over medium heat.  Then coat the chicken in the breadcrumbs, dunk in the milk, and coat in the breadcrumbs again.

Step 4:
Place the chicken in the skillet and brown it on each side.

Step 5:
Once the chicken has browned place it in a baking dish and bake for 45 minutes, or until fully cooked.  The cook time will vary based on the size of the chicken breasts.

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