Recipe

Chicken Breasts Stuffed With Fontina Artichokes And Sun-dried Tomatoes Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 1 year, 9 months ago This is a tasty and good-looking chicken to serve. I paired it with a nice risotto and asparagus. Also, the ingredients can be changed up with excellent results. Enjoy. Adapted from recipe in Bon Appétit. Prep:10m Cook:25m Servings:4	Lunasea
	artichokes fontina sundriedtomatoes basil chicken

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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 (Roasted red peppers, drained, work here, too.)

2-3 tablespoon fresh basil

4 5-ounce skinless boneless chicken breast halves

2 tablespoons olive oil - or you can use some of the oil from the sun-dried tomatoes to brown chicken in - nice!

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Options:

Capers, drained

Spinach, chopped

Pancetta or bacon, crisped and cut/torn into pieces

Directions

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 (**Note: The remainder filling mixture would be great for a frittata, pasta, etc. ).

Press edges to seal. **Note 2: If bulging a lot, can close with a toothpick, which I usually do.

Sprinkle chicken with salt and pepper.

Heat oil in heavy large ovenproof skillet over high heat. Add chicken; cook 3-5 minutes.

Turn chicken over; transfer skillet to oven. Bake until cooked through, about 12-15 minutes.

Let sit for 3-5 minutes before slicing.

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Comments

cathyp 1 year, 9 months ago said:
This sounds great!

Thanks,
Cathy

greekgirrrl 1 year, 9 months ago said:
Great post, Vicki!

trigger 1 year, 9 months ago said:
This has a Mediterranean feel to it. I love pairing
artichokes, Sun-dried Tomatoes and Fontina cheese.

This recipe could easily be converted into a pasta dish.
Great post

Michael

jenniferbyrdez 1 year, 9 months ago said:
Nice one. Thanks Lunny.

melsa102 1 year, 9 months ago said:
Sounds wonderful! Nice post. BOOKMARKED!

conner909 1 year, 9 months ago said:
Hi Vickie! This recipe looks absolutely delicious! And Trigger is right, it could be converted into a pasta dish! I'm bookmarking this and will let you know when I make it!

veg 1 year, 9 months ago said:
This sounds great. Thanks for the post

pudgy47 1 year, 9 months ago said:
Love the flavors in this recipe. Printed this off. Thanks

cheryilyn 1 year, 9 months ago said:
Yummmmmmm!!!!!!!!!!!!!!!!!

pudgy47 1 year, 9 months ago said:
Made this last nite!!!!!!! Flavors were Awesome, Thanks.

wilz 1 year, 9 months ago said:
This sounds soo good! Def gets my 5! :)

conner909 1 year, 9 months ago said:
Hi Vickie! As I said on your main page, I made this last night with variations 'cause I used what I had on hand. I used regular canned artichoke hearts,(wish I had had marinated hearts) roasted red peppers, fresh minced garlic and fresh baby spinach leaves as the filler. It was very good...the only thing I would add next time is a thin sauce made by deglazing the pan over high heat with a mixture of chicken broth and white wine, reducing it to half and stirring in a little butter at the end. A good company dish! I don't rate recipes unless I try them, and I rate this a 5-forker!

uk2nyc 1 year, 9 months ago said:
Vickie, this look good.. i think i will make it this weekend.

jencathen 1 year, 6 months ago said:
This looks great!

alliberries 1 year, 3 months ago said:
YUm thanks for the post.. always looking for a way to spice up chicken!! BOOKMARKED FOR SURE.....

mamalou 1 year, 3 months ago said:
Love this!

gagagrits 10 months, 2 weeks ago said:
Luna girl, awesome, I love the spinach and the pancetta flavors. Saved, Printed, and 5 forked. Thanks for the wonderful recipes you keep coming up with to keep us all on our toes.......:)

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