Chicken Breasts Stuffed with Fontina, Artichokes, and Sun-Dried Tomatoes

Name: Chicken Breasts Stuffed with Fontina, Artichokes, and Sun-Dried Tomatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp dried basil; 237 milliliters grated Fontina cheese; 340 grams marinated artichokes, drained, coarsely chopped; 118 milliliters (packed) drained, coarsely chopped oil-packed sun-dried tomatoes; 2 Tbsps olive oil; 567 grams skinless boneless chicken breast halves

Chicken Breasts Stuffed with Fontina, Artichokes, and Sun-Dried Tomatoes might be just the side dish you are searching for. One serving contains 477 calories, 40g of protein, and 31g of fat. This recipe serves 4. This recipe covers 25% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes around 45 minutes. If you have basil, olive oil, marinated artichokes, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 375°F.

Equipment you will use

Oven

Mix artichokes, cheese, tomatoes, and basil in medium bowl. Using small sharp knife and working with 1 chicken breast at a time, cut 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth in slit to form pocket. Divide 1 cup cheese mixture among chicken pockets (reserve remainder for frittata). Press edges to seal.

Ingredients you will need

Chicken Breast