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.


  • 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


  • 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 🙂


About Stacey

Life is a journey that I believe we are meant to walk please Walk a Mile with me. View all posts by Stacey

7 responses to “Chicken Breast stuffed with artichokes and sun-dried tomatoes

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