Friday, May 22, 2009

Chicken With Artichoke Hearts and Fontina Cheese

This is the last of the recipes from Marsha's Panda Cake blog, and the first recipe that she posted. Recipe for 2 servings:

--2 Chicken Breast Cutlets, pounded very thin
--Handful of Shredded Fontina Cheese
--3-5 Artichoke Hearts, drained from a can and chopped
--Salt and Pepper
--Olive Oil

Preheat oven to 375 degrees. Mix artichoke hearts and shredded fontina cheese in a bowl and add a splash of olive oil to coat. Salt and pepper the chicken cutlets after they have been pounded thin and spoon the cheese/artichoke mixture onto them. Carefully roll the chicken into a nice little bundle and secure with a toothpick or skewer. Heat oil in heavy large ovenproof skillet over high heat. Add chicken and cook for about two minutes on each side. Transfer skillet to oven and bake until cooked through, about 10 minutes.

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