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

1. 1

   Preheat oven to 375u00b0F.

2. 2

   Mix artichokes, cheese, tomatoes and basil together.

3. 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. 4

   Divide one cup of stuffing among the four breasts.

5. 5

   Press edges to seal and sprinkle with salt and pepper.

6. 6

   Heat about two tablespoons oil over high heat in ovenproof skillet. Cook chicken two minutes.

7. 7

   Turn chicken over and transfer skillet to oven. Bake until cooked through, about 10 minutes.

* Per serving · 4 servings · Values may vary.

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