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chicken breasts stuffed with fontina, artichokes,sun-dried tomatoes


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Serves | Prep Time | Cook Time

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Ingredients You'll Need

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


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 cheese mixture among chicken pockets


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.


Questions, Comments & Reviews


Yes, rice, or I was thinking orzo too........I hope you enjoy!

Mmmm this sounds really yummy. What would you serve it with? Some nice pasta or something else? Look forward to try this out.

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