Cooking: finish the breasts in the oven until the internal temperature is 155 degrees. Slice into nice size portions and arrange on a platters. Serve with warm marinara sauce and chopped parsley.
Tuesday, October 21, 2014
Artichoke Stuffed Chicken Breasts with a crispy Parmesan crust
Boneless, skinless chicken breasts are stuffed with an artichoke tapenade made with onions, feta cheese, garlic and fresh tarragon. The breasts are then egg washed and breaded with fresh breadcrumbs , herbs and grated Parmesan. They are fried until golden brown and cooked about half way.
Cooking: finish the breasts in the oven until the internal temperature is 155 degrees. Slice into nice size portions and arrange on a platters. Serve with warm marinara sauce and chopped parsley.
Cooking: finish the breasts in the oven until the internal temperature is 155 degrees. Slice into nice size portions and arrange on a platters. Serve with warm marinara sauce and chopped parsley.
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