• 4 Chicken Breasts
  • 1 bottle Cookwell & Company Honey and Lime Vinaigrette
  • 1 cup Panko Breadcrumbs
  • 1 cup Parmesan Cheese
  • 1 cup Mayonnaise
  • 1 cup Artichoke Royale or Artichoke Tamponade

 

 

 

 

 

 

Pat Chicken dry; place in vinaigrette and marinate for at least one hour, or overnight.  Heat oven to 350 degrees. Coat baking dish with olive oil.

 

 

 

 

 

 

Cut a pocket in each chicken breast with a sharp knife.  Coarsely chop Artichoke Royal. 

 

 

 

 

 

 

Place 1/4 Artichoke mixture in pocket of chicken and press edges of chicken together.

 

 

 

 

 

 

Mix Panko and Parmesan together.  Rub each chicken breast with generous amount of mayonnaise on all sides and then coat with Panko mixture on all sides.

 

 

 

 

 

 

Place on baking dish and bake 30 minutes or until chicken is done and tops have browned nicely.

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