Tuesday, October 11, 2011

Artichoke, Sun-dried Tomato, Basil and Fontina Cheese Stuffed Chicken Breast Recipe

I tried this tasty recipe tonight for dinner. It was really quick and easy to make. The only thing I would change about it is put more cheese or maybe a dollop of homemade alfredo sauce inside the breast.


4 chicken breasts
1/2 cup oil-packed sun-dried tomatoes, chopped
12 ounces marinated artichoke hearts, chopped
1 tablespoon of dried basil
1 cup of freshly grated fontina cheese
Olive oil
Salt and pepper


Preheat oven to 375 degrees F. Mix tomatoes, artichokes, basil and cheese.

Cut a two inch slit on the side of the chicken breast (be careful to not cut straight down or up or you won't have a pocket). Put fingers inside the slit and work it around to make a pocket. Stuff mixture inside each breast. Season chicken with salt and pepper.

Press the opening together to seal. Melt butter and olive oil in skillet over medium high heat. Sear the top of each breast until golden, about 3 minutes.

Bake in oven until done, about 10-15 minutes. 

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