A chef, on local TV, demonstrated slitting a chicken breast and inserting a spoonful of a mix of artichoke, scallion, Romano cheese etc., etc.
I took it up notches by splitting the breast as widely as possible and pounding it thin and bigger.
I heaped in the filling, rolled it up and held the ends with large toothpicks.
THEN I bound breaded it. This involves a flouring step before the standard egg dip + breading.
Pan fry-minimal oil
Tastes real good...chicken stays moist...satisfying compliment of veggies....SO portable if you pre-cook them.
Mrs. Kira suggested throwing the same ingredients into casseroles, well chopped.
SO, what's in the oven now is:
Deconstructed Artichoke Stuffed Chicken
2 lbs. Chicken breast and thigh meat, chopped 1/2" cubes
1.5 c. Artichoke hearts, chopped coarsely
1 lb. mozzarella, cubed
4 oz. Pecorino Romano, grated
1/4 c. dried tomatoes, chopped
2 bu. scallions, chopped 1/8"
Salt & pepper to taste
Mix in a large bowl
Place in covered glass casseroles at a depth of 2"
Bake @ 360 degrees F for 1 hour
Serve plain, on pasta / bread, in a bowl with veggies of choice, incorporate it into a lasagna!
OPTIONS
1 small (~1/2 oz.) jalapeno, finely chopped; provides a touch of zip
Token pasta. "Gamelli" (rope shaped) mix in well
6 cloves garlic, minced
Covering with tomato sauce of choice
The house smells real good at the moment.
I took it up notches by splitting the breast as widely as possible and pounding it thin and bigger.
I heaped in the filling, rolled it up and held the ends with large toothpicks.
THEN I bound breaded it. This involves a flouring step before the standard egg dip + breading.
Pan fry-minimal oil
Tastes real good...chicken stays moist...satisfying compliment of veggies....SO portable if you pre-cook them.
Mrs. Kira suggested throwing the same ingredients into casseroles, well chopped.
SO, what's in the oven now is:
Deconstructed Artichoke Stuffed Chicken
2 lbs. Chicken breast and thigh meat, chopped 1/2" cubes
1.5 c. Artichoke hearts, chopped coarsely
1 lb. mozzarella, cubed
4 oz. Pecorino Romano, grated
1/4 c. dried tomatoes, chopped
2 bu. scallions, chopped 1/8"
Salt & pepper to taste
Mix in a large bowl
Place in covered glass casseroles at a depth of 2"
Bake @ 360 degrees F for 1 hour
Serve plain, on pasta / bread, in a bowl with veggies of choice, incorporate it into a lasagna!
OPTIONS
1 small (~1/2 oz.) jalapeno, finely chopped; provides a touch of zip
Token pasta. "Gamelli" (rope shaped) mix in well
6 cloves garlic, minced
Covering with tomato sauce of choice
The house smells real good at the moment.
Last edited:
