Category: Main Course
Stuffed Chicken Breasts - TastyPlanner.com
Chef: Esimmons
Stuffed Chicken Breasts with Fontina, Artichokes, and Sun-Dried Tomatoes
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
Instructions
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.
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.
Nutritional Info
Per serving: 483 cal, 32g fat (9g saturated), 100mg chol, 618mg sod, 9g carb, 1g fib, 35g pro (analysis by Nutrition Data)
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Community activity
- Times saved to recipe box: 244
- Times Recommended: 5
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Recipe Comments
Easily one of the best stuffed chicken recipes I have ever made/eaten! It did take a little longer to cook, but we used two giant chicken breast rather than 4/5 small ones. Also, we used fresh basil and it was outstanding! A definite keeper!
Great recipe. Baking time was 20 minutes instead of 10 though.
took 2x the cookin time
