Artichoke Stuffed Chicken
January 2, 2006 chicken & game, mains
I think I have become carried away with cooking in the last two days after being isolated from my kitchen over Christmas. Stuffing chicken is really lovely and versatile. I think it works best with ricotta and herbs, but I didn’t have that in the fridge today.
So here is an alternative…
Serves: 1
Prep: 10 min
Cook time: 20 min
Ingredients:
One single chicken breast
Clove of Garlic chopped
A few shavings of parmesan
Two artichokes
Thinly sliced red capsicum
Rosemary
Salt and Pepper to taste
I often dream of a stuffed party, where all of the food is stuffed.
1. Grab the chicken breast and lay it flat. Rest your hand on top of the breast and cut horizontally opening up the chicken.
2. With the chicken opened out -rub garlic, salt, pepper and rosemary into the meat.
3. Lay artichokes, capsicum and parmesan over the chicken and fold the flesh back over so that the chicken sandwiches the stuffing.
4. Fry the chicken on each side until browned. Depending on how thin each layer is- either it will be ready and cooked the whole way through – else, turn it to the oven for a further 15-20 minutes.