Artichoke Stuffed Chicken

Scott does some of the cooking when he's home during his off week. I sometimes use the time to have him try new recipes. I knew that I cut this out of Schnucks Magazine a while ago and just kept passing over it thinking it would take too much time. Turns out when I went to look it up it was from Fall 2009. Guess I need to clean out my recipe book! 

It was a winner! Nate helped Scott make it and both the kids ate it up. Which is unusual at our house. This is not the exact picture of the recipe but it looks very similar.

www.foodsapor.com

Artichoke Stuffed Chicken Breasts (Schnucks Cooks Fall 2009)

4 boneless skinless chicken breasts (we used 2 large for our family of 4)
4 slices mozzarella cheese
1 can quartered artichoke hearts, drained and coarsely chopped
6 teaspoons grated Parmesan cheese
2 small lemons
1 cup Italian style breadcrumbs
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
4 teaspoons olive oil
chopped fresh chives for garnish (we left these out)

1. Preheat oven to 350 degrees. Spray rimmed baking pan with nonstick cooking spray. Slice chicken breasts horizontally in half, but do not cut all the way through. Open chicken breasts and spread flat, cut side up. Cover each with 1 slice mozzarella cheese, 1/4 cup artichokes and 1 1/2 teaspoons of Parmesan cheese. Set aside remaining artichokes for use later. Fold chicken breasts to enclose filling.

2. From lemons, grate 1 tblsp peel into a medium bowl. Stir in breadcrumbs, salt and pepper. Rub outside of each chicken breast with 1 teaspoon oil. Dip both sides of chicken in breadcrumb mixture to generously coat, then place in prepared baking pan. Bake 25-30 minutes (ours were more like 40).

Enjoy!