Chicken Breasts Stuffed With Fontina Artichokes An... |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a tasty and good-looking chicken to serve. I paired it with a nice risotto and asparagus. Also, the ingredients can be changed up with excellent results. Enjoy. Adapted from recipe in Bon Appétit. Ingredients:
1 12-ounce jar marinated artichokes, drained, coarsely chopped |
1 cup grated fontina cheese |
1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes (roasted red peppers, drained, work here, too.) |
2-3 tablespoon fresh basil |
4 5-ounce skinless boneless chicken breast halves |
2 tablespoons olive oil - or you can use some of the oil from the sun-dried tomatoes to brown chicken in - nice |
options |
capers, drained |
spinach, chopped |
pancetta or bacon, crisped and cut/torn into pieces |
Directions:
1. Preheat oven to 375°F.
2. Mix artichokes, cheese, tomatoes, and basil in medium bowl.
3. 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.
4. Divide 1 cup cheese mixture among chicken pockets (**Note: The remainder filling mixture would be great for a frittata, pasta, etc. ).
5. Press edges to seal. **Note 2: If bulging a lot, can close with a toothpick, which I usually do.
6. Sprinkle chicken with salt and pepper.
7. Heat oil in heavy large ovenproof skillet over high heat. Add chicken; cook 3-5 minutes.
8. Turn chicken over; transfer skillet to oven. Bake until cooked through, about 12-15 minutes.
9. Let sit for 3-5 minutes before slicing.
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