Chicken Breasts Stuffed with Fontina, Artichokes, and Sun-Dried Tomatoes

Name: Chicken Breasts Stuffed with Fontina, Artichokes, and Sun-Dried Tomatoes
Yield: 4 servings
Ingredients: 1 1 12-ounce jar marinated artichokes, drained, coarsely chopped; 1 1 cup grated Fontina cheese; 1 1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes; 1 1 tablespoon dried basil; 1 4 5-ounce skinless boneless chicken breast halves; 1 2 tablespoons olive oil

From the kitchen of Carly

Fontina and artichokes create a luxurious filling for chicken breasts, rounded out by tangy sun-dried tomatoes and aromatic basil. A quick sear followed by gentle oven time delivers juicy meat with a molten, savory center.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 12-ounce jar marinated artichokes, drained, coarsely chopped
11 cup grated Fontina cheese
11/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
11 tablespoon dried basil
14 5-ounce skinless boneless chicken breast halves
12 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.