Carciofo Artichoke Stuffed Chicken Recipes

Steps:

• Mix 3 cups breadcrumbs, 3 grated garlic cloves, 1 1/4 teaspoons salt, 1/2 teaspoon pepper and 1 cup each grated parmesan, pecorino, chopped parsley and olive oil in a bowl. Trim 4 large artichokes (see Cook's Note), removing the stems. Separate the leaves; stuff the crumb mixture between each. Stand upright in a steamer basket over simmering water, cover and steam over medium-low heat, adding more water as needed, until tender, about 1 hour, 20 minutes. Drizzle with olive oil and some of the cooking liquid.

Steps:

• Preheat oven to 375 degrees F. Spray a glass dish with nonstick spray. Spread out artichokes in prepared dish so they are not touching. Drizzle with 1 T. olive oil and sprinkle with Italian seasoning. Place in oven for about 5-10 minutes until well heated. (You'll know because they smell amazing!) Remove from oven and allow to cool slightly then place in food processor.
• Meanwhile, heat remaining 1 T. olive oil in a skillet and saute mushrooms; stir in leeks with a pinch of salt when mushrooms are almost done. Remove from heat. Place in food processor with baked artichokes.
• Place Parmesan cheese in food processor with mushroom mixture and artichokes and process until well blended and pesto consistency.
• Slice each of the 8 breast pieces along the sides to make a pocket. Stuff with the artichoke mixture. Place in glass dish that has been sprayed with nonstick spray. Sprinkle a pinch of Italian seasoning on top of each piece of chicken. Spray chicken with nonstick spray. Bake in 375 degree F oven for 20 minutes; put Monterey Jack cheese on on top of chicken and return to oven for about 10 minutes more or until cheese is melted and lightly browned.
• Nutritional Info: per portion Calories: 477 Total Fat: 24g/ Sat Fat: 8.8g Cholesterol: 175mg Sodium: 517mg Total Carbs: 4.6g/ Dietary Fiber 1.9g/ Sugar 1g Protein: 58.4g

Steps:

• Position an oven rack in the upper third of the oven and preheat to 400 degrees F. Fit a rimmed baking sheet with a baking rack.
• Combine the artichoke hearts, pesto and 1/4 cup of the Parmesan in a food processor and pulse until finely chopped, 10 to 12 pulses. Set aside.
• Sprinkle the chicken cutlets with salt and pepper and arrange them pounded-side up on a work surface. Divide the provolone evenly among the cutlets, leaving a 1/4-inch border around the edges, then top evenly with the pesto and artichoke filling. Starting at the short end of each cutlet, roll up to enclose the filling. Secure with a wooden skewer and season with more salt and pepper.
• Put the flour in a shallow dish. Put the eggs in a second shallow dish and beat until very loose. Mix the breadcrumbs and remaining 1/4 cup Parmesan in a third shallow dish. Coat the chicken roll-ups first in the flour, then dip in the egg, letting any excess drip off. Last, coat fully with the breadcrumb mixture and transfer to a plate.
• Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Put 3 of the roll-ups in the skillet seam-side down and cook, flipping as needed, until golden brown on all sides, about 5 minutes. Transfer to the prepared baking sheet. Wipe out the skillet and heat the remaining 2 tablespoons oil. Cook the remaining roll-ups in the same method, then transfer to the baking sheet. Bake the roll-ups until cooked through, about 15 minutes. Remove the skewers before serving.

Steps:

• Preheat oven to 375°F.
• Line sheet pan with aluminum foil and treat with nonstick cooking spray.
• Slice chicken breast in half carefully and open up to a larger piece (butterfly).
• Salt and pepper both sides.
• Mix next 7 ingredients, reserving 1/2 cup mozz cheese for the topping.
• Place 1 Tbsp of filling on each opened breast and fold over gently.
• Bake for 30 min or until chicken is done. (this could vary due to the thickness of the chicken breast and your oven).
• Take out and top each breast with 1 Tbsp of mozz cheese, a bit of reserved minced red onion and italian seasoning.
• Put back in the oven for 5 min, or until cheese just starts to melt.

Steps:

• Trim the artichokes and cut them into halves or wedges, about 1-1/2 inches wide; soak them in acidulated water. Rinse the chicken and pat it dry. Cut it up into 10 or 12 pieces (including the backbone) and season with 1/2 teaspoon salt. Heat the olive oil in the big saucepan over medium-high heat and lay in the chicken pieces without crowding-cook them in batches if necessary. Brown the pieces for about 3 minutes, turn and cook another 3 minutes until each is nicely colored on all sides. Remove the pieces to a platter or bowl. When the chicken is all out of the pan, drop the crushed garlic into the hot fat and cook it for a minute or two, until sizzling. Lift the artichoke wedges out of the water and drop them, still damp, into the saucepan. Stir well and season them with 1/2 teaspoon salt and the peperoncino. Cook the artichokes for 4 or 5 minutes, tossing them often and deglazing the browned bits on the pan bottom. When the artichokes are dry and starting to take on color, pour in the wine and cook over high heat, stirring, until it is nearly evaporated, about 3 minutes. Pour in the tomatoes and 3 cups of water; slosh the tomato containers with some of the water to rinse them. Cover the pan and bring the liquid to a boil. Adjust the heat to maintain a steady bubbling and cook the artichokes and sauce for about 15 minutes. Return all the chicken pieces (and any accumulated juices in the platter) to the saucepan, submerging them in the sauce. Cover the pan, get the sauce perking again and cook chicken and artichokes together for about 40 minutes. The chicken should be nearly done, the artichokes tender and the sauce somewhat reduced. Set the cover ajar-or remove it altogether-and continue cooking 15 minutes or more until the sauce has thickened and coats the chicken and artichoke pieces. Taste and adjust the seasoning. Serve right away or-for the best flavor-let the chicken cool in the pot and reheat later. If the sauce has thickened, stir in a bit of water. Serve hot from the pan or from a big bowl, if you prefer. Sprinkle over the parsley just before serving.

Steps:

• Heat a large sauté pan to medium high heat. Add the olive oil. Wait 30 seconds. Lightly flour the chicken and shake off the excess. Brown each side and season with salt and pepper.
• Add the white wine. Put heat up to high. Let simmer for 2-3 minutes. Squeeze and add the lemons into the sauce. Add the capers, chicken stock, and artichoke hearts. Reduce liquid by 2/3.
• Remove the chicken breasts onto a warm serving platter. Whisk in the butter and the parsley. Taste the sauce and adjust seasoning. Remove the lemon halves and spoon sauce over the chicken breasts.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Combine artichoke hearts, feta, bell pepper, green onion, oregano, and pepper in a bowl.
• Carefully loosen the skin on each chicken breast by running your fingers between the skin and the meat, creating a pocket. Stuff some of the artichoke mixture into each pocket. Place stuffed breasts in the prepared baking dish. Brush lightly with oil and sprinkle with seasoned salt.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Remove as many as the outer leaves of the artichokes as look tough, bruised or split. Don't worry about taking off too many; there are plenty under there. Trim the stem, but not too far, and create a flat bottom for the artichokes. Cut off about 1/2 inch of the tops with a sharp blade.
• Rinse each artichoke under water, and place in a large bowl of water into which you have squeezed half the lemon. This acidulated water will keep them from turning brown on their cut edges.
• Drain the artichokes upside down on a clean dish cloth, while you prepare the filling. Put all the rest of the ingredients, except the olive oil, in a bowl and mix well. Now, hold each trimmed artichoke over the bowl, and spread the leaves with the fingers of one hand, while filling the gaps with a teaspoon and the bread crumb mixture. The goal is to get as much of the filling distributed as evenly as one can.
• Place all the filled artichokes in a baking dish, and liberally pour olive oil to taste over each one - nearly a tablespoon for each is about the right amount. Pour a scant cup of water, or even water and white wine, into the baking dish. Cut the remaining piece of lemon up, and tuck around the artichokes. Cover securely with foil, and bake at 350F for about 1 and 1/2 hours. The leaves should pull out easily when they are done.
• These should be cooled a bit before serving. Enjoy.