What’s For Dinner? Chicken Choke by David Quinn – In Walked Quinn #18 | @MDWorld

August 22, 2012 David Quinn 0 Comments

Just caught my breath from San Diego – check the horror panel video, I’ve enjoyed the responses on Twitter and FB but already deep into a new story, the ongoing Faust production stories and an exciting new branded content project. But, since I’m hungry, you get this…

Chicken Choke

Serves 6
Bakes at 325 degrees for 45 minutes

Ingredients

6 boneless, skinless chicken breast halves
6 slices fontina cheese
6 slices prosciutto
3 tablespoons minced garlic
2 6 ½ ounce jars of marinated artichoke hearts
¼ cup pitted, chopped kalamata olives
¼ teaspoon salt
¼ teaspoon pepper
juice of 1 lemon
butter

 

1. Preheat your oven to 325 degrees.
2. Butter a 9” by 13” ovenproof baking dish.
3. Gently pound the chicken breasts between pieces of wax paper to flatten them. You want each piece of meat to be only a ¼” thick.
4. Place one slice of prosciutto and one slice of fontina on each breast and roll the combination. The chicken should enfold the other ingredients completely.
5. Lay the rolled, stuffed chicken pieces seam side down in the buttered baking dish.
6. Blend the artichoke hearts, lemon juice, olives, garlic, salt, and pepper in your food processor—don’t frappe the sauce, just pulse till chunky.
7. Pour the artichoke mix over the dish of chicken.
8. Bake at 325 degrees for 45 minutes, or until your meat thermometer reads 160 degrees.

Serve with a chilled Sancerre if you can get your hands on it, or your favorite Sauvignon Blanc.  We generally prefer red wine around the Quinn Kitchen, but reds and artichokes tend to make each other belligerent.