Chicken Breasts Stuffed With Fontina, Artichokes and Sun-Dried T

READY IN: 35mins
Recipe by 5thCourse

Makes a lovely presentation without too much effort. Taken from February 2008's Bon Appetit. Recipe makes extra stuffing which can be used in a couple extra breasts or sprinkle over eggs in a frittata.

Top Review by Chef Petunia

This was absolutely delicious. I used Gruyere in place of the fontina because that is what I had on hand. Instead of seasoning the chicken with S & P, I used Penzey's Tuscan Sunset. I highly recommend this recipe. Thank you for sharing!

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Mix artichokes, cheese, tomatoes and basil together.
  3. Using a small sharp knife, cut a 2-inch slit in each chicken breast horizontally along one side. Move knife back and forth inside the slit to create a pocket.
  4. Divide one cup of stuffing among the four breasts.
  5. Press edges to seal and sprinkle with salt and pepper.
  6. Heat about two tablespoons oil over high heat in ovenproof skillet. Cook chicken two minutes.
  7. Turn chicken over and transfer skillet to oven. Bake until cooked through, about 10 minutes.

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