Chicken Breasts Stuffed with Fontina, Artichokes, and Sun-Dried Tomatoes
Chicken Breasts Stuffed with Fontina, Artichokes, and Sun-Dried Tomatoes is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 375°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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 (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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
