Crispy Artichoke Pesto Stuffed Chicken
Ingredients
- One 12-ounce jar marinated quartered artichoke hearts, drained
- 1/2 cup pesto
- 1/2 cup grated Parmesan
- 6 thin chicken cutlets (4 to 6 ounces each, pounded to 1/8 inch thick)
- Kosher salt and freshly ground black pepper
- 4 ounces sliced provolone, cut into 1/2-inch pieces
- 2/3 cup all-purpose flour
- 2 large eggs
- 1/2 cup plain breadcrumbs
- 4 tablespoons olive oil
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