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Ingredients

Artichoke and Mushroom Stuffed Chicken Breasts
featuring DHC White Wine Garlic Sauce

INGREDIENTS (serves 4)

2 boneless chicken breasts (with skin) split into halves

1 package DHC White Wine Garlic Sauce

1 tablespoon butter

1 package DHC Núñez de Prado Extra Virgin Olive Oil Early Harvest

1 cup button mushrooms, roughly chopped

1 can (14 ounces) artichoke hearts, drained and roughly chopped

2 teaspoons chopped parsley

DIRECTIONS

Preheat oven to 350°. Loosen the center portion of the skin covering each chicken breast with your fingers to create a pocket for the filling. Set aside. Prepare one packet of DHC White Wine Garlic Sauce as directed; reserve.

In a skillet, heat olive oil and sauté mushrooms until they start to brown; reserve. In a bowl, combine mushrooms, artichoke hearts, parsley and 3 tablespoons of the prepared White Wine Garlic Sauce. Spoon 1/4 of filling into the center of each chicken breast; cover with skin and secure with a toothpick. Place breasts skin side up on an oiled or parchment-lined baking pan.

Bake 30-35 minutes or until a meat thermometer reads 165° when inserted into the thickest part of the breast. Let rest 5 minutes. Warm remaining sauce and serve over chicken breasts.

Artichoke and Mushroom Stuffed Chicken Breasts with DHC White Wine Garlic Sauce

Tip:
For best results, choose chicken breasts of a similar size.

When buying mushrooms, select ones that are firm and white, with tightly closed caps.

Allowing meat to rest before cutting helps it to reabsorb flavorful juices.
Núñez de Prado Extra Virgin Olive Oil Early Harvest

White Wine Garlic Sauce
Browse all of our classic DHC recipes