Provolone, Arichoke and Roasted Red Pepper Stuffed Chicken
Yield: 6 servings
Cook Time: 21-28 minutes
Tips: Inserting a few wooden toothpicks through chicken at opening before frying and baking will help hold stuffing ingredients in the chicken pocket. The bottom of a spoon can also be used to gently press filling ingredients back into chicken pockets.
Ingredients
- 6 boneless, skinless chicken breast halves
- salt and pepper (for seasoning chicken)
- 6 slices deli-style provolone cheese, cut into 1/2-inch squares
- 3/4 cup canned artichoke hearts, drained and chopped
- 1/2 cup roasted red peppers, chopped
- 1 teaspoon coarse salt (kosher or sea salt)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 2 tablespoons chopped fresh Italian parsley
- olive oil (for browning)
- 1 tablespoon chopped parsley (for garnish)
Directions
Preheat oven to 400°F.
Slice each chicken breast lengthwise through the side (nearly all the way through) to create a pocket. Season the chicken breasts
Slice each chicken breast lengthwise through the side (nearly all the way through) to create a pocket. Season the chicken breasts
(including inside the pockets) with salt and pepper.
In a medium mixing bowl, combine provolone, artichoke hearts, roasted peppers, coarse salt, freshly ground pepper, cayenne pepper and the 2 tablespoons of chopped parsley.
Stuff each chicken breast with equal amounts of the filling. Add olive oil to a large skillet (or ovenproof sauté pan if you have one) and heat over medium-high heat until hot (but not smoking), then place stuffed chicken breasts in the pan and cook for 3-4 minutes until lightly browned. (Note: The back of a spoon and/or toothpicks may be used to help keep filling in place while browning chicken - see recipe description above). Once first side of chicken breasts are browned, gently turn over (removing and reinserting toothpicks if using) and cook for an additional 3-4 minutes.
Using a firm spatula, transfer browned stuffed chicken breasts to a baking sheet (or if using an oven-safe skillet, simply place entire skillet in the oven). Bake for 15-20 minutes.
Transfer stuffed chicken to servings plates and drizzle pan juices over the top of each serving. Garnish each serving lightly with more freshly chopped parsley.
In a medium mixing bowl, combine provolone, artichoke hearts, roasted peppers, coarse salt, freshly ground pepper, cayenne pepper and the 2 tablespoons of chopped parsley.
Stuff each chicken breast with equal amounts of the filling. Add olive oil to a large skillet (or ovenproof sauté pan if you have one) and heat over medium-high heat until hot (but not smoking), then place stuffed chicken breasts in the pan and cook for 3-4 minutes until lightly browned. (Note: The back of a spoon and/or toothpicks may be used to help keep filling in place while browning chicken - see recipe description above). Once first side of chicken breasts are browned, gently turn over (removing and reinserting toothpicks if using) and cook for an additional 3-4 minutes.
Using a firm spatula, transfer browned stuffed chicken breasts to a baking sheet (or if using an oven-safe skillet, simply place entire skillet in the oven). Bake for 15-20 minutes.
Transfer stuffed chicken to servings plates and drizzle pan juices over the top of each serving. Garnish each serving lightly with more freshly chopped parsley.