ARTICHOKE CHICKEN PESTO PIZZA
Make pizza night an upscale affair with this fun twist on the traditional pie. A prebaked crust and prepared pesto keep things quick and easy. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 8 slices.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Place crust on an ungreased 12-in. pizza pan. Spread with pesto. Arrange chicken and artichokes over top; sprinkle with cheese. Bake until golden brown, 10-12 minutes. If desired, top with Parmesan cheese and minced fresh basil.
Nutrition Facts : Calories 381 calories, Fat 20g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 880mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 4g fiber), Protein 23g protein.
PARMESAN ARTICHOKE STUFFED CHICKEN BREASTS
Make and share this Parmesan Artichoke Stuffed Chicken Breasts recipe from Food.com.
Provided by ajboyer222
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix the artichokes, Parmesan, and thyme in a small bowl.
- Cut a 2-inch pocket in the thickest part of each chicken breast.
- Stuff a quarter of the artichoke mixture into each pocket.
- Rub the breasts with EVOO and and season with salt and pepper.
- Heat a grill or grill pan to medium. Grill the chicken, turning once, until cooked through, 6 to 7 minutes per side.
CRISPY ARTICHOKE PESTO-STUFFED CHICKEN
Pesto transforms a simple Italian-inspired dish into something special. And since it's packed with flavor, the pesto only needs a few other ingredients -- artichokes, Parmesan and provolone cheese -- to make a filling fit for these crispy, golden brown chicken cutlets
Time 55m
Number Of Ingredients 10
Steps:
- Special equipment: six 6-inch wooden skewers
- Position an oven rack in the upper third of the oven and preheat to 400 degrees F. Fit a rimmed baking sheet with a baking rack.
- Combine the artichoke hearts, pesto and ¼ cup of the Parmesan in a food processor and pulse until finely chopped, 10 to 12 pulses. Set aside.
- Sprinkle the chicken cutlets with salt and pepper and arrange them pounded-side up on a work surface. Divide the provolone evenly among the cutlets, leaving a ¼-inch border around the edges, then top evenly with the pesto and artichoke filling. Starting at the short end of each cutlet, roll up to enclose the filling. Secure with a wooden skewer and season with more salt and pepper.
- Put the flour in a shallow dish. Put the eggs in a second shallow dish and beat until very loose. Mix the breadcrumbs and remaining ¼ cup Parmesan in a third shallow dish. Coat the chicken roll-ups first in the flour, then dip in the egg, letting any excess drip off. Last, coat fully with the breadcrumb mixture and transfer to a plate.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Put 3 of the roll-ups in the skillet seam-side down and cook, flipping as needed, until golden brown on all sides, about 5 minutes. Transfer to the prepared baking sheet. Wipe out the skillet and heat the remaining 2 tablespoons oil. Cook the remaining roll-ups in the same method, then transfer to the baking sheet. Bake the roll-ups until cooked through, about 15 minutes. Remove the skewers before serving.
Nutrition Facts : Serves 6
NACHO-RIFIC STUFFED CHICKEN
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick spray and set aside. To make the filling: Combine beans, cheese wedges, and shredded cheese in a bowl. Mix thoroughly and set aside. Put chips in a sealable plastic bag and crush with your hands or a rolling pin. Add taco seasoning and give it a good shake to mix. Transfer crumb mixture to a plate and set aside. Place cutlets flat on a clean, dry surface, and season with salt and black pepper. Spoon filling onto the centers of the cutlets, dividing it evenly among them. Carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!) and secure with toothpicks, if needed. Transfer to the baking sheet. Cover each stuffed cutlet with 1 tablespoon taco sauce, using the back of the spoon or your fingers to coat. Coat cutlets with crumb mixture. Cover the baking sheet with foil, and bake in the oven for 20 minutes. Carefully remove foil. Bake until chicken is cooked through and outsides are crispy, about 15 additional minutes. Let cool slightly and top with sour cream and salsa, if using. Enjoy!
Nutrition Facts : Calories 270, Fat 4.25 grams, Sodium 780 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 40 grams, Sugar 1.5 grams
ARTICHOKE-STUFFED CHICKEN BREASTS
This is something I came up with one night. I love stuffed chicken breast, but I wanted something different. Serve this with vegetables of choice, warm bread and a nice tossed salad. You can leave the italian seasoning and red onion off the top, if you wish, but I thought it nice... just experimenting.
Provided by VickyJ
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Line sheet pan with aluminum foil and treat with nonstick cooking spray.
- Slice chicken breast in half carefully and open up to a larger piece (butterfly).
- Salt and pepper both sides.
- Mix next 7 ingredients, reserving 1/2 cup mozz cheese for the topping.
- Place 1 Tbsp of filling on each opened breast and fold over gently.
- Bake for 30 min or until chicken is done. (this could vary due to the thickness of the chicken breast and your oven).
- Take out and top each breast with 1 Tbsp of mozz cheese, a bit of reserved minced red onion and italian seasoning.
- Put back in the oven for 5 min, or until cheese just starts to melt.
More about "crispy artichoke pesto stuffed chicken food"
26 THINGS TO MAKE WITH PESTO | WHAT TO MAKE WITH PESTO
From foodnetwork.com
Author By
BAKED BASIL PESTO CHICKEN RECIPE (5 INGREDIENTS!)
From wholesomeyum.com
EASY PESTO SPINACH ARTICHOKE CHICKEN BAKE RECIPE
From thepinningmama.com
CRISPY CHICKEN STRIPS WITH SPICY PESTO DIP
From rachaelrayshow.com
STUFFED CHICKEN BREAST WITH LEMON-ARTICHOKE PESTO
From sidechef.com
5/5 (3)Total Time 30 minsCuisine AmericanCalories 370 per serving
CHEESY SPINACH STUFFED CHICKEN BREASTS (VIDEO)
From natashaskitchen.com
THE 25 BEST STUFFED CHICKEN BREAST RECIPES - GYPSYPLATE
From gypsyplate.com
15 BEST STUFFED CHICKEN BREAST RECIPES
From allrecipes.com
PESTO CAPRESE CHICKEN IN WHITE WINE PAN SAUCE.
From halfbakedharvest.com
CRISPY ARTICHOKE PESTO STUFFED CHICKEN- WIKIFOODHUB
From wikifoodhub.com
CRISPY ARTICHOKE PESTO-STUFFED CHICKEN | RECIPE | FOOD NETWORK …
From pinterest.com
SPINACH ARTICHOKE STUFFED CHICKEN - EASY BAKED STUFFED CHICKEN …
From mamagourmand.com
ARTICHOKE LEMON PESTO STUFFED CHICKEN BUNDLES
From tastykitchen.com
ARTICHOKE PESTO-STUFFED CHICKEN - COMPLETE COMFORT FOODS
From completecomfortfoods.com
30 RECIPES WITH PESTO YOU DON’T WANT TO MISS - INSANELY GOOD
From insanelygoodrecipes.com
CRISPY ARTICHOKE PESTO-STUFFED CHICKEN – RECIPES NETWORK
From recipenet.org
15 BEST ARTICHOKE RECIPES - HOW TO COOK ARTICHOKES
From thepioneerwoman.com
30 DAY HIGH-PROTEIN DINNER PLAN FOR WEIGHT LOSS
From yahoo.com
CRISPY CHICKEN CUTLETS WITH ARTICHOKE DRESSING RECIPE
From realsimple.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love