Portabella and Artichoke Stuffed Chicken

Ingredients

• Infused Oil:
• 1 cup extra-virgin olive oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 1/2 teaspoon ground thyme
• Filling:
• 5 cups ricotta cheese
• 1 cup crumbled feta cheese
• 6 eggs, beaten
• 3 cups sliced baby portabella mushrooms
• 2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
• 20 cloves garlic, minced
• 3 tablespoons ground black pepper
• 4 teaspoons onion powder
• 4 teaspoons garlic powder
• 1 tablespoon dried basil
• 1 tablespoon ground cumin
• 1 tablespoon dried thyme
• 40 skinless, boneless chicken breast halves
• 2 cups grated Parmesan cheese

Directions

Place 1 teaspoon salt, 1 teaspoon black pepper, paprika, and 1/2 teaspoon thyme together in a small bowl or bottle; pour olive oil into bowl. Cover the bowl tightly and refrigerate until oil is infused, at least 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease enough baking dishes to fit all of the stuffed chicken breasts in a single layer.

Stir ricotta cheese, feta cheese, eggs, mushrooms, artichoke hearts, garlic, black pepper, onion powder, garlic powder, basil, cumin, and 1 tablespoon thyme together in a large bowl.

Place chicken breasts on a flat work surface. Use a paring or boning knife to cut from one side of a chicken breast through the middle of the breast to within 1/2-inch of the other side, creating a deep pocket. Spoon mushroom and artichoke mixture into chicken until pocket is full; use toothpick to close and secure the pocket. Repeat with remaining chicken breasts and filling. Place stuffed chicken in prepared baking dishes.

Brush each chicken breast with about 1 teaspoon infused olive oil and sprinkle Parmesan cheese over the top.

Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool slightly before serving, about 5 minutes.