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Fresh Living Network
Artichoke-stuffed chicken breasts

Artichoke-stuffed chicken breasts

Delicious served with mashed potatoes, too.
2
RECIPE TYPE:Mains
 
Method
  • Preheat oven to 180°C.
  • Mix stuffing ingredients together and season to taste with lemon juice, salt and pepper.
  • Place stuffing ingredients on a sheet of clingfilm, roll into a sausage shape slightly thicker than your thumb and refrigerate to firm up. 
  • Use a sharp knife to cut along one side of the chicken breast down to the bone.
  • Continue cutting along the bone opening chicken breast up like a book – don’t sever breast completely off the bone.
  • Once chicken breast is opened up, cut another small incision into the flesh. 
  • Stuff each breast with half the chilled stuffing. 
  • Fold 'pocket' closed and secure with string.
  • Place chicken on a roasting pan, season and drizzle with oil.
  • Pour verjuice around chicken and bake for 40-45 minutes or until cooked through.
  • Serve with rice, pan juices and steamed vegetables.

 

Jim suggests

  • PnP chardonnay or PnP chenin blanc.

 

Good ideas

  • Use butter instead of cream cheese. 
  • Crumb the chicken, oven-bake or deep-fry and finish in the oven.



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