Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

carciofo (artichoke) stuffed chicken

(1 rating)
foundmyzen avatar
Recipe by
Teresa Jacobson
@foundmyzen
New Orleans, LA

Carciofo (kahr-TCHOH-foh)is Italian for artichoke. There are lots of towns in Italy that have yearly artichoke festivals. This dish is inspired by those festivals. I just love artichokes and think it is a highly underused vegetable. Mostly because I think most people don't know what to do with it besides make a dip out of it. This is a little something I created that is spectacular and very filling! Wonderful flavor! This is a great low carb meal too.

(1 rating)
yield 8 serving(s)
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For carciofo (artichoke) stuffed chicken

  • 3 lb
    boneless, skinless chicken breasts (cut in 8 portions)
  • 14 oz
    can quartered artichoke hearts, drained and rinsed
  • 1 Tbsp
    italian seasoning
  • 2 Tbsp
    olive oil, divided
  • pinch
    salt
  • 3 oz
    baby bella mushrooms, diced
  • 1/2 c
    diced leek
  • 1/2 c
    shredded parmesan cheese
  • 1 c
    shredded monterey jack cheese (or use slices)

How To Make carciofo (artichoke) stuffed chicken

  • 1
    Preheat oven to 375 degrees F. Spray a glass dish with nonstick spray. Spread out artichokes in prepared dish so they are not touching. Drizzle with 1 T. olive oil and sprinkle with Italian seasoning. Place in oven for about 5-10 minutes until well heated. (You'll know because they smell amazing!) Remove from oven and allow to cool slightly then place in food processor.
  • 2
    Meanwhile, heat remaining 1 T. olive oil in a skillet and saute mushrooms; stir in leeks with a pinch of salt when mushrooms are almost done. Remove from heat. Place in food processor with baked artichokes.
  • 3
    Place Parmesan cheese in food processor with mushroom mixture and artichokes and process until well blended and pesto consistency.
  • 4
    Slice each of the 8 breast pieces along the sides to make a pocket. Stuff with the artichoke mixture. Place in glass dish that has been sprayed with nonstick spray. Sprinkle a pinch of Italian seasoning on top of each piece of chicken. Spray chicken with nonstick spray. Bake in 375 degree F oven for 20 minutes; put Monterey Jack cheese on on top of chicken and return to oven for about 10 minutes more or until cheese is melted and lightly browned.
  • 5
    Nutritional Info: per portion Calories: 477 Total Fat: 24g/ Sat Fat: 8.8g Cholesterol: 175mg Sodium: 517mg Total Carbs: 4.6g/ Dietary Fiber 1.9g/ Sugar 1g Protein: 58.4g
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT