Recipes, appetiziers, meat, fish, baking, desserts, soups, salads Recipe from Edgar's Gay Kitchen
List of Ingredients below
Calzone Chicken/Artichoke Heart Filling

Filling for 6 calzone

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2 – 3 boneless, skinless chicken breasts (enough for 1 ½ cups cubed chicken)

Rosemary salt or seasoned salt

Pepper

2 TBS olive oil

1 ½ cups artichoke hearts (coarsely chopped)

¾ cup cubed sharp provolone cheese

¼ cup whole pine nuts
Salt and pepper chicken breasts and sauté in olive oil over medium heat until very light pink on the inside – about 3 – 5 minutes on each side. Chicken should remain juicy and not dry. Set aside to cool then cut into ½” to ¼” cubes to equal 1 ½ cups. Combine chicken with artichoke hearts, cheese and pine nuts.
FINISHED FILLING

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