Cheesy Artichoke Chicken Balls

"I love artichoke dip and use it to stuff chicken breasts so I decided to combine the two to make a tasty appetizer."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Miss V photo by Miss V
photo by Miss V photo by Miss V
Ready In:
32 balls




  • Combine all ingredients except for the bread crumbs. Roll chicken mixture into one inch balls then coat with bread crumbs. (Note: If the mixture is sticky, dropping it into the bread crumbs first will enable you to roll it into ball form.
  • Bake at 350 degrees for approximately 40 minutes.

Questions & Replies

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  1. Bill H.
    Are the artichokes Jarred artichokes or fresh artichokes
  2. Bill H.
    Artichokes are they jar or fresh


  1. Jonathan Melendez
    A great appetizer or snack! I used Greek yogurt cream cheese to make me feel a bit better and make them slightly healthier. Loved them!
  2. Kate OMara
    I looked for your recipe for the artichoke dip-stuffed chicken breasts that you mentioned but could not find it. Have you posted that one?
  3. Vlada
    Made as per recipe but added sun-dried tomatoes for some extra taste. Squeezed liquids out of artichokes, as recommended - good advice. Made the mixture the day before baking them, it worked well - easier to roll into balls - after spending the night in the fridge. Served with balsamic creme on top. I thought it was fine, not amazing, but guests liked it a lot, almost all gone. Thank you for the recipe!
  4. Veggie Fam
    These were awesome! I cut the recipe in half as I was serving these as a side to a pasta dish instead of as an appetizer. I used a handful of vegetarian chicken substitute (Quorn) in place of the chicken and ground it up well in a food processor and in place of the garlic powder, added a bit more grated garlic and a dash of salt and pepper. I would recommend anyone who plans on making this recipe to give the artichokes a good squeeze in a kitchen towel before chopping as I can see this recipe would not hold up well if there was any extra water in them. I didn't have any italian breadcrumbs so I used panko crumbs and sprinkled in some basil. Yum Yum Yum! Even my picky DH happily ate these with a resounding "Mmm!". Thanks for a great recipe. I will be making this again!


I grew up in a small town in southwest Virginia but have now settled down in the mountains of Tennessee. I have also lived in Oklahoma, Texas, Alaska and Washington. Throughout the years, I have met lots of wonderful people and made some great lifelong friends who share my love for cooking. I always enjoy all the new dishes that my friends and family share with me. I love to entertain and have friends and family over and they love to come and eat!! My kitchen is always open with good food and warm conversation! My motto is: The recipe that is not shared with others will soon be forgotten; but when it is shared, it will be enjoyed by future generations.
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