Victoria Cherniag Ruiz

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Recipe

Chicken Breasts Stuffed with Cheese and Artichokes

Name: Chicken Breasts Stuffed with Cheese and Artichokes
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Internacional
Ingredients: 1 canned artichoke heart, without its juice and cut into pieces; 1 cup fontina cheese, grated; 1/2 cups dried tomato, without its juice; 1 teaspoon basil; 4 chicken breasts; 2 tablespoons olive oil

30 mins

Half

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Victoria Cherniag Ruiz

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A delicious way to prepare chicken breasts, stuffed with cheese, dehydrated tomatoes and artichokes. Perfect for any occasion. It's an easy and different way to prepare juicy chicken breasts, try it.

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Ingredients

4 portions

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1 canned artichoke heart, without its juice and cut into pieces
1 cup fontina cheese, grated
1/2 cups dried tomato, without its juice
1 teaspoon basil
4 chicken breasts
2 tablespoons olive oil

Preparation

Preheat the oven to 190 centigrade (375 F). Mix the chopped artichokes, the cheese, the chopped dehydrated tomatoes and the basil in a refractory.

Using a sharp knife, cut the chicken breasts lengthwise, creating a space to fill. Divide the cheese mixture between the 4 breasts and fill. Put salt and pepper on the chicken breasts.

Heat olive oil in a large skillet over high heat. Add the chicken and cook for 2 minutes on each side. Pass the pan to the oven and cook another 10 minutes until the chicken is fully cooked.