Just a quick little recipe that was incredibly easy – and really very delicious. It’s good as stuffed chicken breasts…and also when they are sliced and put into wraps and put on top of salads. And since it’s hot and I don’t want to eat too much that is also hot, chicken that’s versatile enough to be served as cold leftovers is just the ticket. [See below for recipe]
4 oz mushrooms, chopped
4 oz artichoke hearts, chopped
1 clove garlic
1/4 cup wine
1/2 c parmesan cheese (or whatever else you feel like)
1 cup breadcrumbs [I used breadcrumbs from homemade rosemary bread – you can add herbs if you have plain breadcrumbs]
4 chicken breasts
Cook the onion and scallions until they just begin to soften. Then, add the mushrooms, artichoke hearts, and garlic, until mixture begins to warm and garlic begins to become fragrant. At that point, add the wine and continue to cook for a few moments.
In a separate bowl, blend the egg, then add the breadcrumbs and cheese until mixture is homogenous. After mushroom and artichoke mixture has cooked, remove from heat and add to the egg and breadcrumb mixture, stirring well.
At this point, if you’re really good at this, you can pound out the chicken breast so it’s even, then fill with the mixture, roll up and secure with toothpicks, then roast. Or, you can just cut evenly across the chicken breast to create a pocket, and jam it full of stuffing. [Guess which one I did]
Sprinkle spices on top of the chicken breast (italian seasoning, garlic, rosemary, etc. as you feel moved) and drizzle with olive oil…or with the oil from the jar of artichoke hearts so the chicken tastes extra artichoke-y.
Roast in the oven at 350 until chicken is cooked through at thickest parts.