I am off enjoying some time away with my hubby and our great friends, but I didn’t forget about you. Today I’m going to share these tasty little chicken bundles. I have spent a lot of money in my lifetime on “gourmet” Artichoke Pesto at the store, but little did I know how easy it is to make at home. I love the pesto alone with a good loaf of Italian bread or mixed into some cooked warm pasta.
- 2 (6 ounce) jars Marinated Artichoke Hearts, drained
- ½ cup freshly grated Parmesan Cheese
- ½ cup pine nuts, toasted
- 2 small cloves garlic, peeled
- Juice of 1 lemon (about 2-3 tablespoons)
- 1 teaspoon lemon zest
- ¼ teaspoon salt
- 1 tablespoon Olive Oil
- ¼ cup fresh Italian Parsley, packed
- 6 boneless skinless chicken breasts
- 1 cup (4 ounces) Five Blend Italian Shredded Cheese
- ¾ cup butter, melted
- 2 cups Panko Breadcrumbs
- In the bowl of a food processor, combine the drained artichoke hearts, Parmesan cheese, pine nuts, garlic, lemon juice, lemon zest, salt and olive oil. Pulse until rough chopped. Add the Parsley and pulse until combined. Set aside.
- Place a chicken breast between 2 sheets of plastic wrap and pound until about ½ inch thick. Repeat with remaining breasts. Salt and Pepper the chicken breasts. Combine the Artichoke Lemon Pesto with the cup of Five Blend Italian Cheese. Place about ⅓ cup in the middle of each breast and beginning at the point end, roll up, tucking the sides in and place seam side down on a baking sheet. You can secure them with a toothpick if desired. Place in the fridge for about 1 hour.
- Melt butter in a dish and place the panko breadcrumbs in another dish. Dip the bundled chicken breasts in the melted butter and then roll in the panko. Place the prepared chicken bundles in a 9 x 13 inch dish and pour any remaining melted butter over the tops. I also give it a spray with my olive oil sprayer or you could use cooking spray so the breadcrumbs will brown nicely.
- Cook in a 350 degree over for about 35 minutes or until chicken is cooked through. Turn the broiler on for a couple of minutes if the breadcrumbs need to brown a little more. Let them rest about 5 minutes before serving. If the chicken breasts are big, I will often slice them into rounds with a serrated knife and place on a serving tray.
- You'll probably have some pesto left, mix in a couple more tablespoons of olive oil and mix it with hot cooked pasta or use it to spread on crusty Italian bread.
- It is delicious!
- If you don't want to pound the chicken you can also cut a slit in the breast horizontally and stuff the pesto into the slit and secure with a toothpick.
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Kari Lindsay says
I too have spent a small fortune buying artichoke pesto. I will so be making this for pasta, sandwiches, and even chicken burgers, yummy!
Kim and Julie (Sunflower Supper Club) says
Thanks for the comment Kari! Let me know what you think!
Lois Christensen says
This recipe looks delicious! My hubby would love it since he loves artichokes! Thanks for sharing on Foodie Friends Friday! Please come back and VOTE on Sunday!
Cynthia L. says
I have not used artichokes in many recipes, but this recipe sounds like one I will have to try!
Thanks for linking up to Foodie Friends Friday. Hope to see you next week!
By the way, I am a new follower!
Annie One Can Cook! says
Wow, these look divine! Thank you for sharing!
Oh super yummy! I can never have too many chicken dishes! Thanks for sharing at Church Supper. Have a blessed week & come back soon ~EMM
I think this would make a good pasta recipe… thanks for sharing. Over here from addicted to recipes.
Love pinning recipes like this to my chicken, pork and beef board on Pinterest! These look really good. Thank you for sharing.
Hi! This looks absolutely delicious! I found you at the Six Sisters’ Link party and would love for you to share them at my link party at http://mommyssweetconfessions.blogspot.com/2012/09/sweet-confessions-sunday-link-party-6.html . See you at the party!
Made this last night and it was soooo good! I even sneaked a little spinach in the pesto, and my kids ate it up! Thanks for a great recipe. I found this on Pinterest, and just shared it on my facebook page, I love it so much! 🙂 http://www.facebook.com/pages/Twiddler-House/177774512273401
Kim and Julie (Sunflower Supper Club) says
Thanks Jen! I can’t wait to go and check it out. Spinach is a fantastic addition! I just love pinterest, I’ve found so many delicious dishes there. Have a terrific weekend and thanks again for sharing!