Chicken Breasts Stuffed with Fontina, Artichokes, and Sun-Dried Tomatoes

Ingredients for Chicken Breasts Stuffed with Fontina, Artichokes, and Sun-Dried Tomatoes

• 1 350g jar marinated artichokes, drained, coarsely chopped

• 120g grated Fontina cheese

• 120ml (packed) drained, coarsely chopped oil-packed sun-dried tomatoes

• 1 tablespoon dried basil

• 110g skinless boneless chicken breast halves

• 2 tablespoons olive oil

How to make Chicken Breasts Stuffed with Fontina, Artichokes, and Sun-Dried Tomatoes

Preheat oven to 191°C. 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 120g cheese mixture among chicken pockets (reserve remainder for frittata). 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.