Artichoke–Fontina Stuffed Chicken Breasts

artichoke and fontina stuffed chicken breasts
Artichoke–Fontina Stuffed Chicken Breasts
Makes 6 servings
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  1. 6 boneless skinless chicken breasts, pounded to an even thickness (about 3 pounds)
  2. ½ (12-ounce) jar marinated quartered artichoke hearts, drained and finely chopped
  3. ½ (8-ounce) package cream cheese, softened
  4. 1 cup shredded fontina cheese
  5. ½ teaspoon dried parsley
  6. ¼ cup plus 2 tablespoons all-purpose flour, divided
  7. 1 teaspoon salt, divided
  8. 1 teaspoon ground black pepper, divided
  9. 4 tablespoons olive oil, divided
  10. 8 tablespoons butter, divided
  11. 2 (8-ounce) packages sliced fresh baby portobello mushrooms
  12. ¼ cup minced onion
  13. 2 teaspoons minced garlic
  14. ½ cup dry white wine
  15. 2 cups chicken broth
  16. 1 teaspoon fresh lemon juice
  1. Preheat oven to 350°. Line a large rimmed baking sheet with foil; spray foil with nonstick cooking spray.
  2. Cut a horizontal slit into one side of each chicken breast to form a deep pocket. In a small bowl, stir together artichokes and next 3 ingredients. Spoon about ¼ cup artichoke mixture into each pocket. Pinch edges to seal, and secure with wooden picks.
  3. In a shallow dish, whisk together ¼ cup flour and ½ teaspoon each salt and pepper. Dredge chicken in flour mixture, shaking off excess.
  4. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add 3 chicken breasts, and cook for 3 to 4 minutes per side or until browned. Transfer chicken to prepared pan, and repeat procedure with remaining 2 tablespoons oil and chicken.
  5. Bake for 15 to 20 minutes or until done.
  6. Meanwhile, in same skillet, melt 2 tablespoons butter over medium heat. Add mushrooms, onion, and garlic; cook, stirring occasionally, for 8 to 10 minutes or until mushrooms are tender. Add remaining 2 tablespoons flour, and cook, stirring constantly, for 2 minutes. Stir in wine, and cook until almost all liquid has evaporated. Stir in broth, lemon juice, and remaining ½ teaspoon each salt and pepper; cook, stirring occasionally, for 5 minutes or until slightly thickened. Whisk in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted. Serve mushroom sauce immediately over chicken (remove wooden picks).
Paula Deen Magazine