Chicken Breasts Stuffed With Fontina, Artichokes and Sun Dried Tomatoes
This may possibly be my favorite recipe this week. Kept with the theme of being so easy but it was OH so good! This is actually one of Brian's recipes. We halved this recipe as well.
Ingredients:
1 12 ounce jar marinated artichokes, drained, coarsely chopped
1 cup grated Fontina cheese
1/2 cup (packed) drained, coarsely chopped oil-packed sun dried tomatoes
1 tablespoon dried basil
4 5 ounce skinless boneless chicken breast halves
2 tablespoons olive oil
Preheat oven to 375F. Mix artichokes, cheese, tomatoes and basil in medium bowl
Using a small sharp knife and working with one chicken breast at a time, cut a 2-inch-long slit horizontally into 1 side of the chicken breast. Move the knife back and forth in the slit to form a pocket. Do this with all chicken breasts.
Divide 1 cup of cheese mixture among chicken pockets (save some for the top) press edges to seal. Sprinkle chicken with salt and pepper. Make sure you dont over stuff the chicken, the edges should touch chicken to chicken. If there is a little stuffing it will open up and all the goodies will fall out.
Heat oil in heavy large ovenproof skillet over high heat
Add chicken, cook two minutes on each side and transfer skillet to the oven. If your skillet isnt oven proof you can move the chicken to a baking dish. Bake until cooked through about 10 minutes. Put left over mixture on top of the chicken and cover with lid until cheese has melted. Serve with left over rice and lima beans.
Ingredients:
1 12 ounce jar marinated artichokes, drained, coarsely chopped
1 cup grated Fontina cheese
1/2 cup (packed) drained, coarsely chopped oil-packed sun dried tomatoes
1 tablespoon dried basil
4 5 ounce skinless boneless chicken breast halves
2 tablespoons olive oil
Preheat oven to 375F. Mix artichokes, cheese, tomatoes and basil in medium bowl
Using a small sharp knife and working with one chicken breast at a time, cut a 2-inch-long slit horizontally into 1 side of the chicken breast. Move the knife back and forth in the slit to form a pocket. Do this with all chicken breasts.
Divide 1 cup of cheese mixture among chicken pockets (save some for the top) press edges to seal. Sprinkle chicken with salt and pepper. Make sure you dont over stuff the chicken, the edges should touch chicken to chicken. If there is a little stuffing it will open up and all the goodies will fall out.
Heat oil in heavy large ovenproof skillet over high heat
Add chicken, cook two minutes on each side and transfer skillet to the oven. If your skillet isnt oven proof you can move the chicken to a baking dish. Bake until cooked through about 10 minutes. Put left over mixture on top of the chicken and cover with lid until cheese has melted. Serve with left over rice and lima beans.
