CARCIOFO (ARTICHOKE) STUFFED CHICKEN
Carciofo (kahr-TCHOH-foh)is Italian for artichoke. There are lots of towns in Italy that have yearly artichoke festivals. This dish is inspired by those festivals. I just love artichokes and think it is a highly underused vegetable. Mostly because I think most people don't know what to do with it besides make a dip out of it. This is a little something I created that is spectacular and very filling! Wonderful flavor! This is a great low carb meal too.
Provided by Teresa Jacobson @foundmyzen
Categories Chicken
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Spray a glass dish with nonstick spray. Spread out artichokes in prepared dish so they are not touching. Drizzle with 1 T. olive oil and sprinkle with Italian seasoning. Place in oven for about 5-10 minutes until well heated. (You'll know because they smell amazing!) Remove from oven and allow to cool slightly then place in food processor.
- Meanwhile, heat remaining 1 T. olive oil in a skillet and saute mushrooms; stir in leeks with a pinch of salt when mushrooms are almost done. Remove from heat. Place in food processor with baked artichokes.
- Place Parmesan cheese in food processor with mushroom mixture and artichokes and process until well blended and pesto consistency.
- Slice each of the 8 breast pieces along the sides to make a pocket. Stuff with the artichoke mixture. Place in glass dish that has been sprayed with nonstick spray. Sprinkle a pinch of Italian seasoning on top of each piece of chicken. Spray chicken with nonstick spray. Bake in 375 degree F oven for 20 minutes; put Monterey Jack cheese on on top of chicken and return to oven for about 10 minutes more or until cheese is melted and lightly browned.
- Nutritional Info: per portion Calories: 477 Total Fat: 24g/ Sat Fat: 8.8g Cholesterol: 175mg Sodium: 517mg Total Carbs: 4.6g/ Dietary Fiber 1.9g/ Sugar 1g Protein: 58.4g
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