Ingredients for Chicken Breasts Stuffed With Fontina Artichokes And Sun Dried T
- Marinated Artichokes
- Fontina Cheese
- Sun Dried Tomato
- 2 tablespoons chopped fresh basil
- Boneless Skinless Chicken Breasts
- Olive Oil
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How to Make Chicken Breasts Stuffed With Fontina Artichokes And Sun Dried T
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine 1 cup marinated artichoke hearts (chopped), 1/2 cup shredded Fontina cheese, 1/4 cup oil-packed sun-dried tomatoes (chopped), and 2 tablespoons chopped fresh basil.
- Using a small, sharp knife, carefully cut a 2-inch slit horizontally along one side of each of the four chicken breasts (about 6 ounces each).
- Gently widen the slit to create a pocket without cutting all the way through.
- Divide the artichoke and cheese mixture evenly among the four chicken breasts, filling each pocket.
- Press the edges of the chicken breasts to seal the stuffing. Season generously with salt and freshly ground black pepper.
- Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat.
- Sear the chicken breasts for 2 minutes per side, until lightly browned.
- Transfer the skillet to the preheated oven.
- Bake for 10-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
15g
Fat
28g
Carbs
4g
