Roast Chicken Breasts with Parmesan-Artichoke Stuffing
This elegant and delicious entrée is definitely worth the effort and the wait.
5 slices wheat bread
1/2 cup water
2 teaspoons MAGGI Reduced Sodium Chicken Flavor Instant Bouillon
1 (6-ounce) jar marinated artichoke hearts, drained (reserve 2 tablespoons marinade)
1 stalk celery, coarsely chopped
3 cloves garlic, peeled
1/4 cup dry white wine
1/2 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese - divided use
4 large (about 1 1/2 pounds total) boneless, skinless chicken breast halves
Ground black pepper
- Preheat oven to 450°F (230°C).
- Add bread to food processor; cover. Process until fine crumbs have formed. Measure 2 cups bread crumbs; discard or reserve remaining crumbs for another use. Combine 2 cups bread crumbs with water and bouillon in medium bowl; stir to moisten. Place artichoke hearts, celery and garlic in food processor; cover. Process until mixture is finely chopped.
- Heat reserved artichoke marinade in large skillet over medium-high heat; add artichoke mixture. Cook, stirring occasionally, for 4 to 6 minutes. Stir in wine; cook, stirring occasionally, for 2 to 4 minutes or until artichokes are very tender and liquid is absorbed. Stir in bread crumb mixture and 1/4 cup cheese.
- Pound each chicken breast between two pieces of plastic wrap with meat mallet or rolling pin to about 1/4-inch thickness. Divide stuffing among breasts, mounding it along center of each breast. Fold bottom edge of each breast over stuffing, fold in sides and roll forward until completely wrapped around filling. Secure with wooden picks. Place seam-side-down in 13x9x2-inch baking pan. Season with pepper.
- Bake for 25 to 30 minutes. Remove from oven; cool for 15 minutes.
- Preheat broiler. Remove wooden picks from chicken; carefully slice into 1-inch slices. Place slices on baking sheet; sprinkle slices with remaining cheese. Broil for 30 to 60 seconds or until cheese is melted.
Makes 4 servings.
Recipe is the property of Nestlé® and Meals.com, used with permission.