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    You are in: Home / Recipes / Artichoke-Stuffed Chicken Breast, but With a Different Hat Recipe
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    Artichoke-Stuffed Chicken Breast, but With a Different Hat

    Artichoke-Stuffed Chicken Breast, but With a Different Hat. Photo by VickyJ

    1/2 Photos of Artichoke-Stuffed Chicken Breast, but With a Different Hat

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    VickyJ's Note:

    This is based on Artichoke-Stuffed Chicken Breasts, and I thought I would try it a bit differently one night. It's done basically the same, just roasted red bell pepper and Provolone cheese on top, instead of mozzarella. Enjoy!

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    Units: US | Metric


    1. 1
      Preheat oven to 375°F
    2. 2
      Line sheet pan with aluminum foil and treat with nonstick cooking spray.
    3. 3
      Slice chicken breast in half carefully and open up to a larger piece (butterfly).
    4. 4
      Salt and pepper both sides.
    5. 5
      Mix next 7 ingredients, reserving 1/4 cup mozz cheese for the topping.
    6. 6
      Place 1 Tbsp of filling on each opened breast and fold over gently (egg roll-style)
    7. 7
      Bake for 30 min or until chicken is done. (this could vary due to the thickness of the chicken breast and your oven).
    8. 8
      Take out and top each breast with half of sliced red pepper and one slice of Provolone cheese, and italian seasoning.
    9. 9
      Put back in the oven for 5 - 10 min, or until cheese just starts to melt.

    Ratings & Reviews:

    • on March 11, 2009


      This recipe is so wonderful! I was timid to try it but I'm glad I did. My 4 year old even ate it up. It is also a beautiful dish. I plan to make this again tomorrow for some special dinner guests.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Artichoke-Stuffed Chicken Breast, but With a Different Hat

    Serving Size: 1 (319 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 502.3
    Calories from Fat 252
    Total Fat 28.0 g
    Saturated Fat 12.8 g
    Cholesterol 136.4 mg
    Sodium 633.1 mg
    Total Carbohydrate 14.9 g
    Dietary Fiber 5.2 g
    Sugars 2.8 g
    Protein 48.0 g

    The following items or measurements are not included:

    roasted red peppers

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