A delicious way to prepare chicken breasts, stuffed with cheese, sun-dried tomatoes, and artichokes. Perfect for any occasion. It's an easy and different way to prepare juicy chicken breasts, give it a try.
1 canned artichoke heart, without its juice and cut into pieces
1 cup fontina cheese, grated
1/2 cups sun-dried tomatoes, without its juice
1 teaspoon basil
4 chicken breasts
2 tablespoons olive oil
Preparation
30 mins
0 mins
Medium
Preheat the oven to 190 degrees Celsius (375 F). Mix the chopped artichokes, cheese, chopped sun-dried tomatoes, and basil in a baking dish.
Using a sharp knife, cut the chicken breasts lengthwise, creating a space for stuffing. Divide the cheese mixture among the 4 breasts and stuff. Season the chicken breasts with salt and pepper.
Heat olive oil in a large skillet over high heat. Add the chicken and cook for 2 minutes on each side. Transfer the skillet to the oven and cook for another 10 minutes until the chicken is completely cooked.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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