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

Ingredients

  • 1 12 oz. jar marinated artichokes drained, coarsley chopped
  • ½ cup oil-packed sun-dried tomatoes coarsely chopped
  • 1 cup fontina cheese (grated)
  • 1 tbsp dried basil
  • 2 chicken breasts skinless, boneless
  • salt to taste
  • black pepper to taste
  • 2 tbsp extra-virgin olive oil

Instructions

  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

Meal