Chicken Breast stuffed with artichokes and sun-dried tomatoes

In honor of my 300th post, I thought I would share a favorite recipe that I made last night.

ingredients:

• 4 chicken breasts
• 1 12oz jar of marinated artichoke hearts, chopped
• 1/2 – 3/4 cup oil packed sun-dried tomatoes, drained (save the oil), chopped
• 1 cup grated parmesan cheese
• 2-3 tablespoons fresh basil, chopped
• italian seasoning
• 1-2 tablespoons minced garlic

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. **I also secure with 2-3 toothpicks**
• Sprinkle chicken with salt and pepper, and italian seasoning
• Heat 2 tablespoons of the sun-dried tomato oil in heavy large ovenproof skillet over high heat.
• saute garlic until lightly browned
• Add chicken; cook 3-5 minutes on each side.
• transfer skillet to oven. Bake until cooked through, about 12-15 minutes.
• Let sit for 3-5 minutes before slicing.

 

I don’t have a picture, because it was eaten up fast.  Let me know if you make this and what you think