Artichoke Stuffed Chicken Rolls
When I was younger my mother made Bushaloni with Round Steak and a breadcrumb stuffing. She would pound the steak out till very thin, add the mixture, roll it up, hold it together with a toothpick, and cook it in tomato sauce. It was one of my favorites and only made a few times a year. For a lighter version, I used pounded chicken and added artichoke for maximum flavor to my breadcrumb mixture.
When I was younger my mother made Bushaloni with Round Steak and a breadcrumb stuffing. She would pound the steak out till very thin, add the mixture, roll it up, hold it together with a toothpick, and cook it in tomato sauce. It was one of my favorites and only made a few times a year. For a lighter version, I used pounded chicken and added artichoke for maximum flavor to my breadcrumb mixture.
- Carbohydrate 31.3279700045064 g
- Cholesterol 139.1617873 mg
- Fat 12.9368326962247 g
- Fiber 2.31000003055201 g
- Protein 62.5741991174868 g
- Saturated Fat 3.77338141080932 g
- Serving Size 1 1 Serving (291g)
- Sodium 2219.54177025188 mg
- Sugar 29.0179699739544 g
- Trans Fat 1.21184091057503 g
- Calories 507 calories
Step-by-step
- Preheat Oven to 350°F - Convection if available
- Drain Artichoke & Spin to get most water out, pulse in food processor till well chopped little pieces.
- In a bowl combine artichoke, bread crumbs, cheese seasonings and olive oil, mix till even.
- Trim Chicken, take all the little parts off and hard tendons. Slice thin as possible, then pound out till very thin.
- Use 2 - 3 Tbps mixture to each piece of chicken, roll carefully place on cooking sheet. Spray a little oil over chicken rolls, Dust with Tony Chachere & Bread Crumbs
- Cook for 35 min or till the internal temperature of largest roll hits 180°F
Home cooks often skip drying canned artichoke hearts before mixing them into breadcrumbs, leaving the filling watery and structurally weak. Excess moisture destroys crispness and prevents proper binding. Thoroughly draining and spinning the artichokes in a salad spinner removes trapped water before the food processor pulses them into fine bits. Pounding boneless chicken breasts to a uniform thickness ensures even cooking without dry edges. Trim all hard tendons before slicing the meat thin to guarantee clean, pliable cutlets that hold their shape.
Essential Equipment and Assembly Mechanics
Rolled poultry dishes require specific tools for efficiency. A heavy-duty meat mallet flattens protein fibers without tearing the delicate tissue. A food processor yields the fine artichoke chop necessary for a cohesive stuffing paste. Secure the rolled chicken tightly on the baking sheet seam-side down to prevent the filling from escaping during the 35-minute oven phase at 350 degrees Fahrenheit. Convection heat circulates air effectively, browning the exterior breadcrumbs while the interior reaches an internal temperature of 180 degrees Fahrenheit.
- Avoid overfilling the cutlets, which causes the seams to burst open during thermal expansion.
- Keep the chicken cold in the refrigerator until ready to pound to maintain clean structural integrity.
- Spray the exterior lightly with oil to promote browning instead of dry, pale crust formation.
