Chicken Breasts Stuffed With Fontina, Artichokes, And Sun-Dried Tomatoes

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Chicken Breasts Stuffed With Fontina, Artichokes, And Sun-Dried Tomatoes
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Makes: 4 servings adjust

Directions

Ingredients

  • 12 ounces Artichoke, coarsely chopped
  • 1 cup Fontina Cheese, grated
  • 1⁄2 cup Sun-Dried Tomatoes, coarsely chopped
  • 1 tablespoon Dried Basil
  • 45 ounces Boneless Skinless Chicken Breast Halves

Step 1

Preheat oven to 375°F. Mix artichokes, cheese, tomatoes, and basil in medium bowl. Using small sharp knife and working with 1 chicken breast at a time, cut 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth in slit to form pocket. Divide cheese mixture among chicken pockets. Press edges to seal. Sprinkle chicken with salt and pepper.

Ingredients

  • 2 tablespoons Olive Oil

Step 2

Heat oil in heavy large oven-proof skillet over high heat. Add chicken; cook 2 minutes. Turn chicken over; transfer skillet to oven. Bake until cooked through, about 10 minutes.
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