CHICKEN BREASTS STUFFED WITH FONTINA, ARTICHOKES AND SUN-DRIED T

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Chicken Breasts Stuffed With Fontina, Artichokes and Sun-Dried T image

Makes a lovely presentation without too much effort. Taken from February 2008's Bon Appetit. Recipe makes extra stuffing which can be used in a couple extra breasts or sprinkle over eggs in a frittata.

Provided by 5thCourse

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 (12 ounce) jar marinated artichokes, drained, coarsely chopped
1 cup grated Fontina cheese
1/2 cup sun-dried tomato, drained, coarsely chopped
1 tablespoon basil, dried
4 boneless skinless chicken breasts
olive oil

Steps:

  • Preheat oven to 375°F.
  • Mix artichokes, cheese, tomatoes and basil together.
  • Using a small sharp knife, cut a 2-inch slit in each chicken breast horizontally along one side. Move knife back and forth inside the slit to create a pocket.
  • Divide one cup of stuffing among the four breasts.
  • Press edges to seal and sprinkle with salt and pepper.
  • Heat about two tablespoons oil over high heat in ovenproof skillet. Cook chicken two minutes.
  • Turn chicken over and transfer skillet to oven. Bake until cooked through, about 10 minutes.

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