Ingredients

How to make it

  • 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.

Reviews & Comments 17

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    " It was excellent "
    gagagrits ate it and 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.......:)
    Was this review helpful? Yes Flag
    " It was excellent "
    mamalou ate it and said...
    love this!
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  • alliberries 6 years ago
    YUm thanks for the post.. always looking for a way to spice up chicken!! BOOKMARKED FOR SURE.....
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    " It was excellent "
    jencathen ate it and said...
    This looks great!
    Was this review helpful? Yes Flag
    " It was excellent "
    uk2nyc ate it and said...
    Vickie, this look good.. i think i will make it this weekend.
    Was this review helpful? Yes Flag
    " It was excellent "
    conner909 ate it and 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!
    Was this review helpful? Yes Flag
    " It was excellent "
    wilz ate it and said...
    This sounds soo good! Def gets my 5! :)
    Was this review helpful? Yes Flag
    " It was excellent "
    pudgy47 ate it and said...
    Made this last nite!!!!!!! Flavors were Awesome, Thanks.
    Was this review helpful? Yes Flag
    " It was excellent "
    cheryilyn ate it and said...
    yummmmmmm!!!!!!!!!!!!!!!!!
    Was this review helpful? Yes Flag
    " It was excellent "
    pudgy47 ate it and said...
    Love the flavors in this recipe. Printed this off. Thanks
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  • veg 6 years ago
    This sounds great. Thanks for the post
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    " It was excellent "
    conner909 ate it and 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!
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  • melsa102 6 years ago
    Sounds wonderful! Nice post. BOOKMARKED!
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  • jenniferbyrdez 6 years ago
    Nice one. Thanks Lunny.
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    " It was excellent "
    trigger ate it and 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
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    " It was excellent "
    greekgirrrl ate it and said...
    Great post, Vicki!
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  • cathyp 6 years ago
    This sounds great!

    Thanks,
    Cathy
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