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A delicious chicken entrée and definitely
worth the wait!
Artichoke-Stuffed
Chicken Breasts
- 2 MAGGI Chicken Flavor
Bouillon Cubes
1/2 cup water
2 cups fresh bread crumbs
1 (6-ounce) jar marinated artichoke hearts, drained (2 tablespoons
marinade reserved) and finely chopped
1/3 cup chopped celery
3 cloves garlic, chopped
1/4 cup dry white wine
1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan
Cheese - divided use
4 (about 1 1/4 pounds total) boneless, skinless chicken breast
halves
- Preheat oven to 450°F
(230°C).
- Dissolve bouillon in water
in 2-cup liquid measure. Add bread crumbs; stir to moisten.
- Heat reserved artichoke
marinade in large skillet over medium-high heat. Add artichoke
hearts, celery and garlic; 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 1/8-inch thickness. Place each breast on separate
piece of plastic wrap; season with salt and ground black pepper.
Spoon stuffing down center of each breast. Using plastic wrap
to assist, tightly roll up each slice around stuffing. Tightly
wrap chicken in plastic, twisting ends. Wrap each roll tightly
in foil; place in 9-inch-square baking pan.
- Bake for 25 to 30 minutes.
Remove from oven; cool for 15 minutes. Unwrap chicken rolls;
carefully slice into four 1-inch slices. Place on baking sheet;
sprinkle slices with remaining cheese. Place in preheated broiler
for 30 to 60 seconds or until cheese is melted.
Makes 4 servings.
Estimated Times:
Preparation Time: 20 mins
Cooking Time: 35 mins
Cooling Time: 15 mins cooling
Recipe is the property
of Nestlé® and Meals.com, used with permission.
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