Ingredients
- 1 tablespoon unsalted butter
- 1 large shallot, finely chopped
- 2 cloves garlic, finely chopped
- One 14-ounce can artichoke hearts, drained and chopped
- 2 cups baby spinach
- 1 tablespoon fresh thyme, chopped
- 1/4 cup parsley leaves, chopped
- 1/2 cup grated Romano cheese
- 1/2 cup grated Parmesan cheese
- Salt and ground black pepper
- Four 6-ounce boneless, skinless chicken breasts
- 1 tablespoon olive oil
Preparation
Step 1
Place a large saute pan over medium heat with butter. Add shallot and garlic; cook until aromatic, 1 minute. Add artichoke hearts, spinach, thyme and parsley; cook until spinach is wilted, 2 to 3 minutes. Remove pan from heat and stir in cheeses. Season with salt and pepper. Set filling aside to cool slightly.
Place chicken breasts in the center of a large plastic food-storage bag or between 2 sheets of waxed paper. Pound out the chicken from the center outward, using a heavy-bottomed skillet or a mallet, to a thickness of about 1/4 inch. Arrange chicken on a cutting board and season with salt and pepper. Divide prepared filling among the pieces, placing it on one half of the chicken and leaving a 1/4-inch border around the edge. Fold the top half of the chicken breast down to enclose the filling. Secure the meat closed using toothpicks as needed.
Place a large saute pan over medium-high heat with the olive oil. Sear the chicken until golden brown and cooked through, 5 to 6 minutes per side. Remove toothpicks before serving.
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