Chicken Stuffed With Artichoke In Tomato Basil Sauce

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Average Rating: 5 | Rated By: 1 users

Thinking Italian? Try this chicken breast stuffed with artichoke filling, wrapped with ham and cooked in fresh tomato basil sauce. Next time you want to impress your family and friends make this impressive chicken dish. Serve with pasta, rice or steamed vegetables

 

 

Ingredients

  • 4 skinless, boneless chicken breasts
  • Sea salt and freshly ground GF black pepper
  • 1 cup cooked artichoke hearts (you can use GF canned artichokes ), roughly chopped
  • 1/3 cup GF mayonnaise
  • 2 garlic cloves, minced
  • 1 cup grated Parmesan cheese
  • 4 thin slices of GF black forest ham
  • For the sauce ~ 1 Tbsp. extra virgin olive oil + 1 garlic clove, minced, 2 tomatoes roughly chopped + 1 cup milk + handful of fresh basil + sea salt to taste
  • Instructions

  • Preheat oven to 375 F and line a baking pan with parchment paper
  • 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. Season with salt and pepper
  • In a medium bowl mix together 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 a blender with milk and basil. Blend until smooth. Season to taste. Pour sauce over the chicken, sprinkle with remainder of Parmesan cheese and bake 5 more minutes or until cheese has melted. Enjoy


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