Saturday, July 4, 2015

Garlic and Artichoke Stuffed Chicken

Submitted by: Coach Taryn


11 garlic, fresh, organic
2 c. artichoke hearts, unmarinated, organic
1/2 tsp. sea salt, unrefined and pure
1 tbs. parsley, dried, organic
3 tbs. olive oil, extra virgin, unrefined and unfiltered, organic
1/4 c. cheese, parmesan, raw, organic
6 chicken cutlets, free-range, organic


Preheat oven to 350ºF. Line a baking sheet with parchment paper or foil. Combine minced garlic, artichoke hearts, salt, parsley, and Parmesan cheese in the bowl of a food processor. Pulse a few times to combine, then add the olive oil a tablespoon at a time to achieve desired consistency (may not need all 3 tablespoons). Puree mixture until well combined. Place a spoonful of the garlic and artichoke mixture in the middle of each chicken breast. Fold the ends up and use a toothpick to hold them in place. Arrange bundles on the baking sheet. Bake for 20-22 minutes, until chicken is cooked through.

No comments:

Post a Comment