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  • Servings
    4 servings

Artichoke Sun Dried Tomato Fontinella® Stuffed Chicken

Yield: 4 servings

Recipe courtesy of Epicurious, Amy Finley

Ingredients

  • 1 12-ounce jar marinated artichokes, drained, coarsely chopped
  • 1 cup grated Stella® Fontinella® cheese
  • 1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
  • 1 tablespoon dried basil
  • 4 5-ounce skinless boneless chicken breast halves
  • 2 tablespoons olive oil

Directions

Preheat oven to 375°F. 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. Press edges to seal. Sprinkle chicken with salt and pepper.

Heat oil in heavy large ovenproof skillet over high heat. Add chicken; cook 2 minutes. Turn chicken over; transfer skillet to oven. Bake until cooked through, about 10 minutes.

SUGGESTED CHEESES

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