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Portabella and Artichoke Stuffed Chicken The Best Recipes

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Portabella and Artichoke Stuffed Chicken

Skinless, boneless chicken breasts are split and stuffed with mushrooms, ricotta, and feta cheeses and marinated artichokes and sprinkled with Italian seasonings and Parmesan! To add Italian flair, serve the chicken over pasta with your favorite sauce. Make sure the mushrooms are sliced thin, and don't rinse the artichoke hearts, just drain them. You can substitute goat cheese for the feta cheese.

Ingredients :

  • 1 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • ½ teaspoon ground thyme
  • 5 cups ricotta cheese
  • 1 cup crumbled feta cheese
  • 6 eggs, beaten
  • 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 :

Prep : 45M Cook : 40 M Ready in : 2H20M

Notes :

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