Chicken Breasts with Artichoke Chseese Stuffing

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 352.3
  • Total Fat: 22.8 g
  • Cholesterol: 90.6 mg
  • Sodium: 389.5 mg
  • Total Carbs: 8.2 g
  • Dietary Fiber: 2.0 g
  • Protein: 28.1 g

View full nutritional breakdown of Chicken Breasts with Artichoke Chseese Stuffing calories by ingredient
Submitted by:


My only "cure" to morning sickness! My only "cure" to morning sickness!
Number of Servings: 6


    1 lb chicken breasts
    1 1/4 c shredded monterey Cheese
    1/4 c Mayonnaise
    1 tblsp finely chopped Onion
    1 can drained artichoke heart quarters
    1 egg
    1 c(ish) seasoned bread crumbs for dreading
    1/3 c flour for dreading
    1/4 c canola oil


Butterfly large chicken breasts to create thinner pieces. You can also pound chicken into 1/4 inch thickness. Set aside. Mix cheese, mayonnaise, onion, and mustard in small mixing bowl. Roughly chop artichoke hearts and stir into cheese mixture. Spread about 1/4 cup mixture down the center of each piece of chicken. Roll up and secure ends with wooden picks.

Spread flour into shallow dish. Dip rolled chicken in flour mixure to coat. Set aside. Mis egg and water in shallow dish. Place bread crumbs in another dish or on sheet of waxed paper. Dip rolled chicken in egg misture then in bread crumbs ressing to coat thoroughly. Cover and refrigerate coated chicken about 1 hour.

Heat oven to 350. Place oil in 13x9 pan. Place in oven for 10 min. Remove from oven CAREFULLY. Using tongs, roll coated chicken in hot oil. Arrange chicken in pan. Bake at 350 for 40min or until golden brown.

Note the serving size can vary depending on the number of chicken breasts and amount of stuffing leftover. The number of serving sizes greately affects the calorie content.

Number of Servings: 6

Recipe submitted by SparkPeople user MEWIEGELE.

Rate This Recipe