● For The Meat
1 EX LG 2 Pound Chicken Breast Fillet [butterflied then tenderized]
Dash Granulated Garlic Powder & Granulated Onion Powder
Olive Oil [just enough to coat chicken]
1 Dash Ground Black Pepper & Salt
2 Sheets Sturdy Cling Wrap
1 Meat Mallet
as needed Toothpicks
● For The Filling
6 oz Artichoke [drained & chopped]
8 oz Philadelphia Cream Cheese [room temp]
2 tbsp Shreaded Parmasean Cheese [room temp]
2 tbsp Sharp Cheddar Cheese [room temp]
2 tbsp Sun Dried Tomatoes [chopped]
1 Cup Fresh Spinach Leaves [chopped]
2 tbsp Fresh Parsley [diced + reserves for garnish]
1 tbsp Fresh Basil Leaves [chopped]
2 tbsp Red Onions [fine minced]
1/2 Cup Italian Bread Crumbs [add more if needed to thicken]
