Wednesday, June 29, 2011

Artichoke Stuffed Chicken with Marinara Sauce


1 cup mozzarella cheese, grated
1/2 cup Parmesan cheese
1 cup chopped canned artichoke hearts
1 Tbsp. basil
2 tsp. oregano
1 tsp. garlic powder
1/4 tsp. salt
6 chicken breasts pounded

Pound out the chicken by placing the breast between two pieces of plastic wrap.  Then make a meat tenderizer and go at it.  Its great when you feel frustrated to let it out on a piece of chicken!

Combine cheese, artichoke hearts, basil, oregano, garlic, and salt. 

Spread cheese mixture in the middle of the chicken breast.  Not too much, about 2 tbsp. depending on the size of the chicken breast. 

Roll up the chicken breast with filling at center.  Roll up into plastic wrap and store in the fridge for 30 minutes or until ready to grill. 

Cook for 10 minutes on each side on grill or in a saucepan.  If on the grill turn down the temperature at the end and close the lid and cook for another 10 minutes.  I did mine on a saucepan because our grill ran out of propane and I put it in the oven for 10 minutes at 350 degrees to make sure it was done in the middle. 

The internal temperature needs to be 170 degrees Fahrenheit. 

Serve with marinara sauce.  Delish!

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