Recipes Meat and Poultry Chicken Chicken Breast Portabella and Artichoke Stuffed Chicken 4.0 (4) 4 Reviews 4 Photos Skinless, boneless chicken breasts are split and stuffed with mushrooms, ricotta, and feta cheeses and marinated artichokes and sprinkled with Italian seasonings and Parmesan! To add Italian flair, serve the chicken over pasta with your favorite sauce. Make sure the mushrooms are sliced thin, and don't rinse the artichoke hearts, just drain them. You can substitute goat cheese for the feta cheese. Submitted by Katrina Miller Published on June 8, 2018 Save Rate Print Share Close Add Photo 4 4 Prep Time: 45 mins Cook Time: 30 mins Additional Time: 1 hr 5 mins Total Time: 2 hrs 20 mins Servings: 40 Yield: 40 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 40 servings Infused Oil: 1 cup extra-virgin olive oil 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon paprika ½ 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 Directions 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. I Made It Print Nutrition Facts (per serving) 242 Calories 12g Fat 3g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 40 Calories 242 % Daily Value * Total Fat 12g 16% Saturated Fat 4g 18% Cholesterol 104mg 35% Sodium 294mg 13% Total Carbohydrate 3g 1% Dietary Fiber 1g 3% Total Sugars 1g Protein 29g 57% Vitamin C 3mg 3% Calcium 103mg 8% Iron 2mg 9% Potassium 281mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.