Delicious and Flavorful Portabella and Artichoke Stuffed Chicken Recipe

This Portabella and Artichoke Stuffed Chicken recipe is a mouthwatering combination of flavors that will leave you craving for more. Tender chicken breasts are filled with a savory mixture of portabella mushrooms, artichoke hearts, and seasonings, then baked to perfection. This dish is perfect for a special occasion or a weeknight dinner that will impress your family and friends.

Ingredients

• 4 boneless, skinless chicken breasts
• 8 ounces portabella mushrooms, finely chopped
• 1 cup canned artichoke hearts, drained and chopped
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the chopped portabella mushrooms, artichoke hearts, breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, olive oil, salt, and black pepper.
3. Using a sharp knife, cut a slit in the side of each chicken breast to create a pocket for the filling.
4. Divide the mushroom and artichoke mixture evenly among the chicken breasts, stuffing it into the pockets.
5. Secure the openings with toothpicks to keep the filling from falling out.
6. Place the stuffed chicken breasts in a baking dish and drizzle with a little olive oil.
7. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the filling is hot and bubbly.
8. Remove the toothpicks before serving.
9. Serve the Portabella and Artichoke Stuffed Chicken with your favorite sides and enjoy!

Interesting Facts