adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Portabella and Artichoke Stuffed Chicken
Portabella and Artichoke Stuffed Chicken
0 Likes
Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
140 minutes
Succulent chicken breasts filled with savory mushrooms, creamy ricotta and feta cheeses, and tangy marinated artichokes.
Ingredients:
  • 1 cup extra-virgin olive oil
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 0.5 teaspoon ground thyme
  • 5 cups ricotta cheese
  • 1 cup crumbled feta cheese
  • 3 cups sliced baby portabella mushrooms
  • 2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
  • 20 cloves garlic, minced
  • 3 tablespoons ground black pepper
  • 4 teaspoons onion powder
  • 4 teaspoons garlic powder
  • 1 tablespoon dried basil
  • 1 tablespoon ground cumin
  • 1 tablespoon dried thyme
  • 40 skinless, boneless chicken breast halves
  • 2 cups grated Parmesan cheese
Instructions:
  • Combine 1 teaspoon salt, 1 teaspoon black pepper, paprika, and 1/2 teaspoon thyme in a small bowl or bottle. Add olive oil and cover tightly. Refrigerate for at least 1 hour to infuse the flavors.
  • Preheat your oven to 350 degrees F (175 degrees C) and lightly grease the baking dishes to fit all the stuffed chicken breasts in a single layer.
  • Combine the ricotta cheese, feta cheese, eggs, mushrooms, artichoke hearts, garlic, black pepper, onion powder, garlic powder, basil, cumin, and 1 tablespoon thyme in a large bowl, mixing well.
  • Lay the chicken breasts flat. Cut through the middle to create a pocket, leaving a 1/2-inch edge. Fill the pocket with the mushroom and artichoke mixture, then seal it with a toothpick. Place the stuffed chicken in the baking dishes.
  • Coat each chicken breast with a drizzle of flavorful infused olive oil and sprinkle with savory Parmesan cheese.
  • Roast the chicken in a preheated oven until fully cooked and the juices run clear, for around 30 minutes. Ensure the internal temperature reaches 165°F (74°C) using an instant-read thermometer. Let it rest for 5 minutes before serving.

Similar Recipes