Comments on: I´m Making Chicken With Artichoke And Feta Cheese Tonight. Do I Fry It First?

By: Raylee

Raylee — Mon, 26 Oct 2009 05:54:47 +0000

It should work just fine to put it in the oven and bake it….frying it will add a little different flavor but not enough to go thru the extra step….

By: hugsandh

hugsandh — Mon, 26 Oct 2009 05:43:38 +0000

I would brown it in some butter first to get the crisp outsides and then place in oven…to get it all warm and creamy .Good luck!!sounds great.

By: mr danger

mr danger — Mon, 26 Oct 2009 05:14:24 +0000

You don’t need to wrap anything in order to do this.
Place your breast smooth side up up on a cutting board
Using the tip of your boning knife create a large pocket inside the breast while at the same time leaving an opening just big enough to get your filling through
The knife work looks like this;
Place your non-knife hand on top of the breast
w/ the blade held horizontally insert the tip into the center of the breast and perpendicular to it’s long axis
Go to but not through the other side ot the breast
w/the cutting edge to the left cut a 90 deg arc inside the breast w/o expanding the initial hole and then flip the knife over and go the other way
Oven to 350
Fill the breast
using an oven proof saute pan lighty brown the breast
into oven
cook until you have an internal temp of 155 as measured inside the filling
pan out of oven -it will be hot!!!
remove breast
and then make an ala minute pan sauce for your breast(s)
Lemon wine & capers is always good

By: unclears

unclears — Mon, 26 Oct 2009 04:15:46 +0000

Your best bet would be just to put it in the oven unless your going to let it simmer in some type of cooking sauce, the problem with frying is because artichoke is slightly delicate, I would prefer simmering it in some type of white wine.

By: niki_ku

niki_ku — Mon, 26 Oct 2009 03:23:16 +0000

hello pretty

By: kick it

kick it — Mon, 26 Oct 2009 03:05:02 +0000

Feta & Artichoke Stuffed Chicken Rolls
cooking spray
1 lb. boneless, skinless chicken breasts
2 oz. feta cheese, crumbled
1 large can artichoke hearts, drained
1/4 c. white wine
1 tsp. chicken bouillon granules
Preheat oven to 350 degrees. Spray a large muffin tin with cooking spray.
Trim and pound the chicken breasts to 1/2-inch thickness. Cut into 6 strips of roughly the same size.
Combine feta cheese and artichoke hearts in a food processor. Process until nearly smooth.
Carefully spread 3 tablespoons of the feta cheese mixture on each strip of chicken. Then, starting at the thinnest end of each strip, roll the chicken breasts in a pinwheel fashion. Carefully place each roll in a greased muffin tin cup so that you can see the filling. Bake for 15-20 minutes or until chicken is fully cooked.
Meanwhile, combine the remaining feta cheese mixture, white wine and chicken bouillon granules in a small saucepan. Mix constantly over medium heat until the mixture bubbles. Serve over the chicken rolls.