Crispy Artichoke Pesto-Stuffed Chicken
Rating
Cook time:
Total time:
Serves: 6
Pesto transforms a simple Italian-inspired dish into something special. And since it's packed with flavor, the pesto only needs a few other ingredients -- artichokes, Parmesan and provolone cheese -- to make a filling fit for these crispy, golden brown chicken cutlets
Ingredients
- One 12-ounce jar marinated quartered artichoke hearts, drained
- ½ cup pesto
- ½ cup grated Parmesan
- 6 thin chicken cutlets (4 to 6 ounces each, pounded to ⅛ inch thick)
- Kosher salt and freshly ground black pepper
- 4 ounces sliced provolone, cut into ½-inch pieces
- ⅔ cup all-purpose flour
- 2 large eggs
- ½ cup plain breadcrumbs
- 4 tablespoons olive oil
Instructions
- Special equipment: six 6-inch wooden skewers
- Position an oven rack in the upper third of the oven and preheat to 400 degrees F. Fit a rimmed baking sheet with a baking rack.
- Combine the artichoke hearts, pesto and ¼ cup of the Parmesan in a food processor and pulse until finely chopped, 10 to 12 pulses. Set aside.
- Sprinkle the chicken cutlets with salt and pepper and arrange them pounded-side up on a work surface. Divide the provolone evenly among the cutlets, leaving a ¼-inch border around the edges, then top evenly with the pesto and artichoke filling. Starting at the short end of each cutlet, roll up to enclose the filling. Secure with a wooden skewer and season with more salt and pepper.
- Put the flour in a shallow dish. Put the eggs in a second shallow dish and beat until very loose. Mix the breadcrumbs and remaining ¼ cup Parmesan in a third shallow dish. Coat the chicken roll-ups first in the flour, then dip in the egg, letting any excess drip off. Last, coat fully with the breadcrumb mixture and transfer to a plate.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Put 3 of the roll-ups in the skillet seam-side down and cook, flipping as needed, until golden brown on all sides, about 5 minutes. Transfer to the prepared baking sheet. Wipe out the skillet and heat the remaining 2 tablespoons oil. Cook the remaining roll-ups in the same method, then transfer to the baking sheet. Bake the roll-ups until cooked through, about 15 minutes. Remove the skewers before serving.
Here’s a video that shows you how to make it:
How To Make Crispy Artichoke Pesto-Stuffed Chicken
Crispy Artichoke Pesto-Stuffed Chicken will transport you right to the sidewalks of Genoa! Sponsored by Classico Sauces.
Julkaissut Food Network Maanantaina 1. toukokuuta 2017
