Chicken Breasts with Artichoke Cheese Stuffing

Prep Time 30 min
Cook Time 45 Min
Servings 8
Difficulty Moderate

Ingredients

  • 8 boneless, skinless chicken breasts
  • 1 1/2 cups (6 oz.) shredded Monterey Jack cheese
  • 1/4 cup mayonnaise
  • 1 tbsp. minced onion
  • 1 tbsp. minced flat leaf parsley
  • 1 tsp. Dijon-style mustard
  • 1 (6 oz.) jar marinated artichoke hearts
  • 1/3 cup all-purpose flour
  • 1/4 tsp. salt
  • 1/8 tsp. freshly ground black pepper
  • 1 large egg
  • 2 tbsps. water
  • 1 cup seasoned dry bread crumbs
  • 1/3 cup Crisco® Pure Vegetable Oil

Directions

  • Step 1

    POUND chicken breasts to 1/4-inch thick. Combine cheese, mayonnaise, onion, parsley and mustard in small bowl. Stir in artichoke pieces. Spread about 1/4 cup cheese mixture in center of each chicken breast. Roll up and secure edges with wooden toothpicks.

  • Step 2

    COMBINE flour, salt and pepper in shallow dish. Mix egg and water in another shallow dish. Place bread crumbs on sheet of waxed paper. Dip rolled chicken in flour mixture, then in egg mixture, then in bread crumbs, pressing to coat thoroughly. Cover and refrigerate about 1 hour.

  • Step 3

    HEAT oven to 350ºF. Place oil in a 13 x 9-inch baking pan. Place in oven 10 minutes. Remove from oven. Use tongs to roll coated chicken in hot oil. Arrange chicken in pan. Bake 35 minutes or until golden brown.

Serving size
(1 rolled chicken breast)

  • Calories 390
  • Calories from Fat190g
  • Total Fat 21g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 115mg
  • Sodium 620mg
  • Potassium 0mg
  • Total Carbohydrates 15g
  • Dietary Fiber 1g
  • Sugars 1g
  • Protein 35g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet