The quick chicken roast with peas and artichokes is a fast yet tasty way to bring the classic chicken breast slices to the table.
With a little creativity and skill, making it will be a piece of cake and you can stuff it with whatever you like, or perhaps need to use up from the fridge.
I chose to accompany my quick roast with baked potatoes, carrots, and peas, but a fresh salad can also be a more than valid side dish.
Serve it for lunch or dinner as a main course or a one-dish meal, and I assure you it will always be appreciated.
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 505.96 (Kcal)
- Carbohydrates 19.06 (g) of which sugars 2.96 (g)
- Proteins 50.12 (g)
- Fat 25.93 (g) of which saturated 6.65 (g)of which unsaturated 2.78 (g)
- Fibers 8.30 (g)
- Sodium 455.75 (mg)
Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 slices chicken breast (thin slices)
- 3 artichokes
- Half cup peas (frozen)
- 1.76 oz cheese (cubes like mild provolone, fontina, or other)
- 1.06 oz Grana Padano DOP (grated)
- to taste rosemary
- to taste black pepper
- to taste thyme
- to taste salt
- 1 bunch parsley (abundant)
- 1 clove garlic
- to taste extra virgin olive oil
- Half cup white wine
Tools
- non-stick rectangular baking tray 12×10 inches
- kitchen string
Preparation
To prepare the quick chicken roast with peas and artichokes, start by preparing the stuffing.
First, wash the artichokes, remove the tougher outer leaves, and then cut the remaining ones in half, leaving the softer part.
Next, cut the artichokes into quarters, remove the inner fuzz, and slice, placing them in lemon water to prevent browning.
In a pan, combine garlic, sliced and drained artichokes, and chopped parsley.
Sauté over low heat with olive oil.
Remove the garlic once it’s golden. Season with salt and pepper (I use this pepper mill), and continue cooking the artichokes by adding a little water.
After 5 minutes, when the artichokes have softened a bit, add the frozen peas and turn off the heat after about fifteen minutes, when everything is cooked, and the liquid has evaporated.
Transfer to a plate and wait for the peas and artichokes to cool down.
Now focus on the actual preparation of the quick roast.
Arrange the chicken slices next to each other and slightly overlapping, lightly sprinkle with fine salt, and place the cooked ham on top.
Then add artichokes and peas, the cheese cubes, and Grana Padano.
Finish with a drizzle of extra virgin olive oil.
Close by tying with kitchen string.
You can easily place the pieces of string under the slices and just tie them at the end.
Pour with half a cup of white wine, add black pepper, thyme, and rosemary on top, and bake at 356 degrees Fahrenheit, on the middle rack, in static mode.
Wait for the wine to evaporate and then add the olive oil.
Bake for about 25 minutes, although you may need to adjust based on the thickness of the slices and how much you overlapped them.
The quick chicken roast with peas and artichokes is now ready.
Slice when it has cooled down.
Storage
Store in an airtight container for a couple of days in the fridge. If fresh ingredients are used, it can be frozen both before and after cooking.
Store in an airtight container for a couple of days in the fridge. If fresh ingredients are used, it can be frozen both before and after cooking.
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