Artichoke Stuffed Chicken
10" dutch oven
4 boneless, skinless chicken breasts
1/2 bag (5 oz.) fresh spinach, trimmed and coarsely chopped
2 cups shredded mozzarella cheese, divided
1/2 cup shredded Parmesan cheese
1/2 jar sun dried tomatoes in oil, drained and coarsely chopped
1 large shallot, chopped
3 cloves garlic,chopped
1 small jar marinated artichoke hearts, drained and coarsely chopped
1 cup panko (I used regular bread crumbs)
4 Tbs. butter, divided
1 packet pesto sauce (I used Knorr)
2 Tbs. water
In a large bowl, mix together spinach, cheeses, sun dried tomatoes and artichoke hearts; set aside. In a shallow bowl, beat together eggs and water, in another shallow bowl add panko; Set aside. In your 10" dutch oven, melt 1 Tbs. butter, add the shallot and garlic and saute until tender; add to the spinach mixture. Toss spinach mixture lightly together to mix.
Flatten the chicken breasts to 1/4 inch thickness, place spinach mixture onto chicken breasts, roll chicken tightly and secure with toothpicks; repeat with other chicken. Dip chicken into egg wash, then in panko crumbs until coated evenly. In your dutch oven, melt remaining butter; place chicken in the dutch oven and brown in butter on all sides. I used as many coals as I could fit under my dutch oven. After chicken is browned, bake at 350* for 30 minutes or until the chicken is thoroughly cooked. I used 1 ring on top and 1 ring on the bottom or 12 coals on top and 8 coals on the bottom.
In the meantime, prepare the pesto according to package directions. (I did the pesto in my kitchen.) When the chicken is done, remove it from the heat and spoon the pesto sauce on top and sprinkle with cheese. Place the lid back on the dutch oven and allow the residual heat melt the cheese. Serves 4.
The Finished Product
I was worried that the kids would like this, so I made them some BBQ chicken instead. I really shouldn't have worried. Even my little ones loved this chicken. They really surprise me sometimes. I thought this was fabulous! I love sun dried tomatoes and artichokes. Put them together with spinach and I'm in heaven. These were surprisingly easy to make but they looked like I spent a lot of time in the kitchen. I love serving this kind of thing to company, so I'm looking forward to when my in-laws visit again. This recipe is a keeper! Grade A-.