Chicken Breasts Stuffed with Fontina, Artichokes and Sun-Dried Tomatoes

Stuffed Chicken Breasts


1 12 oz. jar marinated artichokes drained, coarsley chopped
1/2 Cup oil-packed sun-dried tomatoes coarsely chopped
1 Cup fontina cheese grated
1 Tbsp dried basil or fresh basil
2 chicken breasts skinless, boneless
salt to taste
black pepper to taste


  1. Preheat oven to 375˚.
  2. In medium bowl, mix artichokes, tomatoes, cheese and basil.
  3. Using a small, sharp knife, cut the chicken breasts in half.
  4. Cut a 2-inch-long slit horizontally into 1 side of each piece of chicken. Move knife back and forth in the slit to form a pocket.
  5. Divide the cheese mixture among the chicken pockets (reserve remainder for frittata). Press edges to seal.
  6. Sprinkle chicken with salt and pepper.
  7. Heat oil in a large ovenproof skillet over high heat. Add chicken and cook 2 minutes.
  8. Turn chicken over and transfer skillet to oven.
  9. Bake until cooked through, about 10 minutes.


Food Groups

Total Time
40 min
Prep Time
30 min
Inactive Time
Cook Time
10 min
4 servings