Chicken Parmesan Stuffed With Artichoke In Tomato Basil Sauce -Gluten-Free
Prep Time 15 Minutes
Cook Time 30 Minutes
These tender chicken breasts are stuffed with amazing artichoke stuffing, then wrapped in ham and baked in creamy tomato basil sauce. This recipe will impress your family and friends every time.
4 organic or free range skinless, boneless chicken breasts
Sea salt and freshly ground organic GF black pepper
1 cup cooked artichoke hearts (you can used canned as long as they are GF), slice to small bite size pieces
1/3 cup GF mayonnaise
2 garlic cloves, minced
1 cup freshly grated Parmesan cheese
4 slices gluten-free ham, thinly sliced (I prefer black forest ham)
For the sauce ~ 1 tbsp. extra virgin olive oil + 1 garlic clove, minced, 2 organic tomatoes chopped + 1 cup organic milk + handful of organic fresh basil + sea salt to taste
Preheat oven to 375 F and lightly brush baking pan with olive oil
To prepare chicken breast: Using a sharp knife butterfly the chicken first, then place chicken breasts between 2 sheets of parchment paper. With a meat mallet, pound to 1/8-inch thick. Sprinkle with sea salt and black pepper
In a medium bowl add artichoke hearts, mayonnaise, garlic and ¾ cup Parmesan cheese.
To construct ~ Place one slice of ham on a piece of parchment paper, and then chicken breast and evenly spread ¼ of the artichoke mix on top. Roll tightly using the ham to hold the breast together, and then place seam-side down in the baking dish. The chicken sides should not be touching so that they brown nicely all over. Bake for 20 minutes.
To prepare the sauce ~ sauté garlic in olive oil until just fragrant, stir in tomatoes and cook for 5 minutes while stirring. Then add to blender with milk and basil, blend until smooth. Season to taste. Pour sauce over the chicken, sprinkle with balance of Parmesan cheese and bake 5 more minutes or until cheese has melted. Serve with gluten-free pasta or light salad.
© Copyright 2017 Only Gluten Free Recipes. All Rights Reserved. Designed & Developed by GuaranteedSEO