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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Breasts stuffed with Fontina, Artichokes and Sun-Dried Tomatoes Recipe

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This recipe for Chicken Breasts stuffed with Fontina, Artichokes and Sun-Dried Tomatoes is from The Coates Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 12 oz. jar marinated artichokes, drained, chopped
1 cup fontina cheese, grated
1/2 cup (packed) drained oil-packed sun-dried tomatoes, chopped
1 tablespoon dried basil
4 - 5 oz. skinless boneless chicken breast halves
2 tablespoons olive oil
salt and pepper to taste
heavy whipping cream
Directions:
Directions:
Preheat over to 375 degrees. Mix artichokes, cheese, tomatoes and basil in a medium bowl. Using a small sharp knife, cut a 2-inch long slit horizontally into the side of each chicken breast. Move knife back and forth to slit to form pocket. Divide 1 cup of cheese mixture among chicken pockets. Reserve remainder of mixture. Press edges to seal. Sprinkle chicken with salt and pepper. Heat oil in heavy large ovenproof skillet over medium-high heat. Add chicken; cook 3 minutes. Turn chicken over; transfer skillet to oven. Bake until cooked through; roughly 10-13 minutes. Add the remainder of tomato mixture to a skillet and add heavy whipping cream. Cook until thickened. Add salt and pepper. Spoon over chicken.

 

 

 

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