portabella and artichoke stuffed chicken

Ingredients

• Servings: 40
• infused oil:
• 1 cup extra-virgin olive oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 1/2 teaspoon ground thyme
• filling:
• 5 cups ricotta cheese
• 1 cup crumbled feta cheese
• 6 eggs, beaten
• 3 cups sliced baby portabella mushrooms
• 2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
• 20 cloves garlic, minced
• 3 tablespoons ground black pepper
• 4 teaspoons onion powder
• 4 teaspoons garlic powder
• 1 tablespoon dried basil
• 1 tablespoon ground cumin
• 1 tablespoon dried thyme
• 40 skinless, boneless chicken breast halves
• 2 cups grated parmesan cheese

Recipe

Preparation Time: 45 mins Cook Time: 30 mins Ready Time: 2 hrs 20 mins


• place 1 teaspoon salt, 1 teaspoon black pepper, paprika, and 1/2 teaspoon thyme together in a small bowl or bottle; pour olive oil into bowl. cover the bowl tightly and refrigerate until oil is infused, at least 1 hour.
• preheat oven to 350 degrees f (175 degrees c). lightly grease enough baking dishes to fit all of the stuffed chicken breasts in a single layer.
• stir ricotta cheese, feta cheese, eggs, mushrooms, artichoke hearts, garlic, black pepper, onion powder, garlic powder, basil, cumin, and 1 tablespoon thyme together in a large bowl.
• place chicken breasts on a flat work surface. use a paring or boning knife to cut from one side of a chicken breast through the middle of the breast to within 1/2-inch of the other side, creating a deep pocket. spoon mushroom and artichoke mixture into chicken until pocket is full; use toothpick to close and secure the pocket. repeat with remaining chicken breasts and filling. place stuffed chicken in prepared baking dishes.
• brush each chicken breast with about 1 teaspoon infused olive oil and sprinkle parmesan cheese over the top.
• bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). cool slightly before serving, about 5 minutes.