Chicken Breasts Stuffed with Fontina, Artichokes, and Sun-Dried Tomatoes
Succulent chicken breasts stuffed with a flavorful mixture of Fontina cheese, marinated artichokes, and sun-dried tomatoes. This elegant dish combines Italian-inspired ingredients for a delicious and impressive meal.
Ingredients
- •1 jar marinated artichokes
- •1 cup grated Fontina cheese
- •½ cup sun-dried tomatoes
- •1 tablespoon dried basil
- •4 pieces skinless boneless chicken breast halves
- •2 tablespoons olive oil
Cooking Instructions
- 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 1 cup cheese mixture among chicken pockets (reserve remainder for frittata). Press edges to seal. Sprinkle chicken with salt and pepper.
15 min
- 2.
Heat oil in heavy large ovenproof skillet over high heat. Add chicken; cook 2 minutes. Turn chicken over; transfer skillet to oven. Bake until cooked through, about 10 minutes.
12 min
