Artichoke and Tomato Chicken
Ready In: 1 hr 5 mins
Serves: 6
Ingredients
- 1⁄4 cup olive oil
- 4 fresh tomatoes, diced
- 3 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh oregano
- 6 artichoke hearts, drained and chopped
- 2 red bell peppers, chopped
- 1 (8 ounce) package mozzarella cheese, cubed
- 6 boneless skinless chicken breast halves, pounded to 1/4 inch thickness
- 2 cups marinara sauce
Directions
- Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers.
- Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.
- Preheat oven to 350 degrees F (175 degrees C).
- Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side.
- Adjust filling as you roll so as not to over stuff.
- Place them seam side down into a 2 quart baking dish.
- Cover with marinara sauce.
- Place lid onto dish or cover with aluminum foil.
- Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through.
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