fontina, artichoke, and sun-dried tomato stuffed chicken

I've made stuffed chicken before but this recipe is by far my favorite.  The fontina melts together so well with the artichokes and sun-dried tomatoes to the point that I've now made his dish three times in the past two weeks.  The fact that you can buy huge jars of artichokes and sun-dried tomatoes helps have all the ingredients on hand and makes this more affordable than buying a small jar of marinated artichokes which can run close to $10.

The recipe calls for making a double amount of filling so that later on in the week you can make a frittata with everything in it.  It's a good idea, but so as not to confuse you I'll share with you the recipe if you're using 4 skinless-boneless chicken breasts.

{Recipe thanks to and modified from Bon Appetit}

{Ingredients You'll Need}

  • 6 ounces marinated artichokes, drained, and coarsely chopped
  • 1/2 cup grated Fontina cheese
  • 1/4 cup packed and drained coarsely chopped oil-packed sun-dried tomatoes
  • 2 teaspoons dried basil
  • 4 boneless and skinless chicken breasts
  • 2 tablespoons olive oil
  1. Preheat your oven to 375.  Next mix in a bowl the artichokes, Fontina, sun-dried tomatoes, and basil.  
  2. Cut a slit in each chicken breast and then stuff the mixture into the chicken and press the edge to seal it in a bit
  3. Heat oil in a skillet and add chicken, cooking on one side for 2 minutes.  Flip the chicken and then place the skillet in the oven and cook for 10-12 minutes until the chicken is done.

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