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Artichoke-Parmesan Chicken Bundles

Artichoke-Parmesan Chicken Bundles recipe
average rating
4.3 4
rate/review
prep time
15 min
total time
40 min
makes
6 servings, 1 chicken bundle (151 g) each
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photo by:
kraft
recipe by: kraft

What You Need

6 small boneless skinless chicken breasts (1-1/2 lb./675 g), pounded to 1/4-inch thickness
1/3 cup Miracle Whip Dressing
1/3 cup Kraft 100% Parmesan Grated Cheese
1 cup (1/2 of 398-mL can) artichoke hearts, well drained, coarsely chopped
1 green onion, chopped
1 egg
1 pouch Shake'N Bake Original Coating Mix
1 Tbsp. chopped fresh parsley
1/4 tsp. black pepper

Make It

HEAT oven to 375°F.

PLACE chicken, smooth-sides down, on work surface. Mix next 4 ingredients; spread onto breasts, leaving 1/4-inch border around each edge. Starting at 1 short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.

BEAT egg in pie plate. Mix remaining ingredients in separate pie plate. Dip chicken bundles, 1 at a time, in egg, then roll in coating mixture. Place, seam-sides down, in single layer in shallow foil-lined pan sprayed with cooking spray, folding under ends of each chicken bundle to completely enclose filling.

BAKE 25 min. or until chicken is done (170ºF).

kraft kitchens tips

Serving Suggestion
Serve with hot cooked fettuccine tossed with your favourite pasta sauce topped with Kraft 100% Parmesan Grated Cheese.
Creative Leftovers
Refrigerate the leftover artichokes. Chop, then add to your favourite salad or sandwich filling.
How to Make with Larger Chicken Breasts
If using chicken breasts larger than 1/2 lb./225 g each, cut each breast horizontally in half before using as directed.

nutritional information

K:42077v3ec:125530

most recent review

"My chicken didn't look as neat as the picture, but boy was it tasty! The chicken was succule... read more
reviewed by: Cpapineau
on: 12/11/2011
 Cpapineau
see all reviews 

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