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Artichoke fans will love these stuffed chicken bundles. If you have leftover pesto, add another couple tablespoons olive oil and stir this into hot cooked pasta or use it as a spread on crusty Italian bread. It is delicious!
In the bowl of a food processor, combine the drained artichoke hearts, Parmesan cheese, pine nuts, garlic, lemon juice, lemon zest, salt and olive oil. Pulse until rough chopped. Add the parsley and pulse until combined. Set aside.
Place a chicken breast between 2 sheets of plastic wrap and pound until about 1/2 inch thick. Repeat with remaining breasts. Salt and pepper the chicken breasts. Combine the Artichoke Lemon Pesto with the cup of five cheese blend Italian cheese. Place about 1/3 cup in the middle of each breast and beginning at the point end, roll up the chicken, tucking the sides in and place seam side down on a baking sheet. You can secure them with a toothpick if desired. Place in the fridge for about 1 hour.
Preheat oven to 350 F. Melt butter in a dish and place the panko breadcrumbs in another dish. Dip the bundled chicken breasts in the melted butter and then roll in the panko. Place the prepared chicken bundles in a 9 x 13 inch baking dish and pour any remaining melted butter over the tops. I also give it a spray with my olive oil sprayer or you could use cooking spray so the breadcrumbs will brown nicely.
Cook in a 350 F over for about 35 minutes or until chicken is cooked through. Turn the broiler on for a couple of minutes if the breadcrumbs need to brown a little more. Then remove them from the oven and let them rest about 5 minutes before serving. If the chicken breasts are big, I will often slice them into rounds with a serrated knife and place on a serving tray.
Cook’s Note: If you have any pesto left, mix in a couple more tablespoons of olive oil and mix it with hot cooked pasta or use it to spread on crusty Italian bread. It is delicious!
If you don’t want to pound the chicken you can also cut a slit in the breast horizontally and stuff the pesto into the slit and secure with a toothpick.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!