Artichoke Stuffed Chicken Breasts Recipe

Ingredients for Artichoke Stuffed Chicken Breasts

• Chicken Breasts
• Marinated Artichoke Hearts
• 1/4 cup finely minced red onion (optional)
• Mozzarella Cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• Lemon Pepper Seasoning
• Dried Basil
• 1 teaspoon Italian seasoning (optional)

How to Make Artichoke Stuffed Chicken Breasts

1. Preheat oven to 375°F (190°C).
2. Line a baking sheet with aluminum foil and lightly grease with nonstick cooking spray.
3. Carefully slice each chicken breast horizontally, creating a pocket. Do not cut all the way through.
4. Season both sides of each chicken breast with salt and pepper.
5. In a medium bowl, combine the artichoke hearts, cream cheese, Parmesan cheese, mayonnaise, garlic powder, lemon juice, and 1/2 cup of the mozzarella cheese. Mix well.
6. Spoon 1 tablespoon of the artichoke mixture into each chicken breast pocket. Gently fold the chicken breast over the filling to close.
7. Bake for 30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
8. Remove from oven and top each chicken breast with 1 tablespoon of the remaining mozzarella cheese, a pinch of minced red onion, and a sprinkle of Italian seasoning.
9. Return to the oven for 5 minutes, or until the cheese is melted and bubbly.