Victoria Cherniag Ruiz

Recipes: 129

0 Photos

Upload your Photo

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 of Fontina cheese grated; 1/2 Cup of dehydrated tomato without its juice; 1 teaspoonful of basil; 4 chicken breasts; 2 spoonfuls of olive oil

30 min

Not so easy

2 comments

Victoria Cherniag Ruiz

	17
Favorites

Collections

Glider

Super List

Upload a picture

To print

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.

Learn more about Victoria Cherniag Ruiz

Ingredients

4 servings

Select all ingredients

1 canned artichoke heart without its juice and cut into pieces
1 Cup of Fontina cheese grated
1/2 Cup of dehydrated tomato without its juice
1 teaspoonful of basil
4 chicken breasts
2 spoonfuls of 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.