Martin Bros. Recipes

Tomato Artichoke Stuffed Chicken

Keywords: Poultry

Added: April 03, 2017

with Redskin Potatoes & Broccoli

1 each Wayne Farms Platinum Harvest® Chicken Breast – 6 oz (977470)

3 oz Roland Quartered Artichoke Hearts (601340)

2 each Bix Tomato Slices (348109), cut in half

1 oz Shredded Mozzarella Cheese

2 each Bix Basil (391000), leaves, chiffonade

1-1/2 oz Custom Culinary Gold Label Sun- Dried Tomato Pesto Sauce (953720), heated

5 oz Norpac Flav-R-Pac® Roasted Redskin Potatoes with Rosemary Seasonings (909630)

4 oz Norpac Flav-R-Pac® Broccoli Florets (962190)

As needed McCormick Grill Mates® Vegetable Seasoning (470201)

1. Lightly pound out chicken. Fill with 1 oz artichokes, tomatoes, mozzarella and basil, folding chicken over and sealing with toothpicks or twine. Bake at 375°F until chicken is 165°F, approximately 20 minutes. 2. Sauté remaining artichokes. Serve under chicken. Top with pesto sauce. 3. Fry potatoes. Plate. 4. Steam broccoli. Finish with seasoning. Plate.

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