Portabella and Artichoke Stuffed Chicken

Portabella and Artichoke Stuffed Chicken

Recipe by Katrina Miller from allrecipes.com

Dinner 2 Hr. 20 Mins.

Ingredients

40

40 servings

  • 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

  • Place 1 teaspoon salt, 1 teaspoon black pepper, paprika, and 1/2 teaspoon thyme together in a small bowl or bottle; pour olive oil into bowl. Cover the bowl tightly and refrigerate until oil is infused, at least 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease enough baking dishes to fit all of the stuffed chicken breasts in a single layer.
  • Stir ricotta cheese, feta cheese, eggs, mushrooms, artichoke hearts, garlic, black pepper, onion powder, garlic powder, basil, cumin, and 1 tablespoon thyme together in a large bowl.
  • Place chicken breasts on a flat work surface. Use a paring or boning knife to cut from one side of a chicken breast through the middle of the breast to within 1/2-inch of the other side, creating a deep pocket. Spoon mushroom and artichoke mixture into chicken until pocket is full; use toothpick to close and secure the pocket. Repeat with remaining chicken breasts and filling. Place stuffed chicken in prepared baking dishes.
  • Brush each chicken breast with about 1 teaspoon infused olive oil and sprinkle Parmesan cheese over the top.
  • Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool slightly before serving, about 5 minutes.

Nutritional Facts

Per 40 servings

  • Calories: 242
  • Carbohydrate: 3g
  • Fat: 12g
  • Fiber: 1g
  • Protein: 29g
  • Sugar: 1g

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