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

Recipe by 5thCourse
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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375°F.
  • Mix artichokes, cheese, tomatoes and basil together.
  • 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.
  • Divide one cup of stuffing among the four breasts.
  • Press edges to seal and sprinkle with salt and pepper.
  • Heat about two tablespoons oil over high heat in ovenproof skillet. Cook chicken two minutes.
  • Turn chicken over and transfer skillet to oven. Bake until cooked through, about 10 minutes.
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