Sooooo this idea started with an Artichoke and Roasted Garlic Dip recipe from Wonky Wonderful. I made this for my birthday shindig. Then next day, I pondered to myself, “Gee, this would be pretty damn good with chicken… maybe I could stuff a chicken breasts or two with it.” The day after that I thought, “Well, what if I breaded the chicken like I do for my Chicken Parmisana?” Yes, this was a great idea! Holy yum!
- 4 Chicken breasts
- 6 oz reduced fat cream cheese softened
- 2 heads roasted garlic
- 1 1/2 cup quartered artichokes chopped
- 2/3 cup parmesan cheese
- 1/3 cup light mayonnaise
- 2 tsp black pepper
- 1 cup flour
- 1 tbsp garlic powder
- 2 tbsp Italian herb seasoning
- 1 1/2 cup Panko bread crumbs
- 1/2 cup Italian bread crumbs
- 2 eggs
- 1/2 cup milk
Roasting Garlic time: 40 minutes
Prep Time: 20 minutes
Cook Time: 30 minutes
Preheat Oven to 350
Mix together cream cheese, roasted garlic, artichoke, parmesan, mayo, and pepper.
Set up your breading station:
Mix 1: combine flour, garlic powder, and Italian herb seasoning
Mix 2: a bowl with both eggs beaten and milk
Mix 3: combine Panko, Italian bread crumbs, and 1/2 cup parmesan.
Dip each piece of chicken in order: Mix 1, Mix 2, Mix 3.
Carefully cut a slit down the side of each chicken.
Stuff chicken with Artichoke and Roasted Garlic Dip
Set on a greased cookie sheet and bake for 30 minutes.