Serve this main dish with hot cooked fettuccine tossed with your favourite pasta sauce.

Artichoke-Parmesan Chicken Bundles

prep time  15 min

total time  40 min

makes  6 servings, 1 chicken bundle (151 g) each

What You Need

6 small boneless skinless chicken breasts (1-1/2 lb./675 g), pounded to 1/4-inch thickness

1/3 cup Miracle Whip Dressing

1/3 cup Kraft 100% Parmesan Grated Cheese

1 cup (1/2 of 398-mL can) artichoke hearts, well drained, coarsely chopped

1 green onion, chopped

1 egg

1 pouch Shake’N Bake Original Coating Mix

1 Tbsp. chopped fresh parsley

1/4 tsp. black pepper

Make It

HEAT oven to 375°F.

PLACE chicken, smooth-sides down, on work surface. Mix next 4 ingredients; spread onto breasts, leaving 1/4-inch border around each edge. Starting at 1 short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.

BEAT egg in pie plate. Mix remaining ingredients in separate pie plate. Dip chicken bundles, 1 at a time, in egg, then roll in coating mixture. Place, seam-sides down, in single layer in shallow foil-lined pan sprayed with cooking spray, folding under ends of each chicken bundle to completely enclose filling.

BAKE 25 min. or until chicken is done (170ºF).

Serving Suggestion

Serve with hot cooked fettuccine tossed with your favourite pasta sauce topped with Kraft 100% Parmesan Grated Cheese.

Creative Leftovers

Refrigerate the leftover artichokes. Chop, then add to your favourite salad or sandwich filling.

How to Make with Larger Chicken Breasts

If using chicken breasts larger than 1/2 lb./225 g each, cut each breast horizontally in half before using as directed.

Courtesy Jack Hourigan

www.whatscookingtv.com