10 FOUR SEASONS BREEZE | OCTOBER 2014 | COMMUNITy NEWS
1. Preheat oven to 350°. Line a shallow
baking pan with foil; set aside.
2. In a small bowl, combine the
artichokes, spinach, almonds,
Parmesan cheese, orange zest, and
1/4 teaspoon each salt and pepper.
3. Cut a 2-inch pocket in the thickest
part of each chicken breast. Stuff a
quarter of the artichoke mixture into
each breast. Season the chicken with
1/2 teaspoon each salt and pepper.
4. Heat the oil in a large skillet over
medium-high heat. Add chicken,
cooking for about 4 minutes or
until golden, turning once. Transfer
chicken to the prepared baking pan.
5. Bake, uncovered, for 35-40 minutes
or until chicken is no longer pink
(170º F). Remove toothpicks prior to
serving.
Chef 's Corner
By Randy Balt
Artichoke & Almond
Stuffed Chicken Breasts
IngredIentS
1 can (6 oz.) artichoke hearts, rinsed
and chopped
1/2 cup chopped baby spinach
2 Tbsp. chopped roasted almonds
2 Tbsp. grated Parmesan
1 tsp. grated orange zest
3/4 tsp. kosher salt
3/4 tsp. pepper
4 (6 oz. each) boneless, skinless
chicken breasts
2 Tbsp. olive oil
This is a delicious alternative to the plain chicken breast. By using a simple stuffing of canned artichoke hearts, spinach, roasted
almonds, and savory Parmesan cheese you upgrade your meal to a feast. And it's not difficult to make.
Servings: 4 • Prep. Time: 15 • min. • Total Time: 60 min. • Nutritional Information: Per Serving: Cal 262, Total Fat 10.5g, Sat.
Fat 2g, Cholesterol 95mg, Sodium 556mg, Total Carbs 4g, Fiber 1g
dIreCtIonS
