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
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.