Food recipes
Chicken Breasts Stuffed with Fontina, Artichokes, and Sun-Dried Tomatoes
Chicken Breasts Stuffed with Fontina, Artichokes, and Sun-Dried Tomatoes Ingredients: artichokes, (globe or french), raw cheese, fontina tomatoes, sun-dried spices, basil, dried chicken, broiler or fryers, breast, ski...
Chicken Breasts Stuffed with Fontina, Artichokes, and Sun-Dried Tomatoes
Ingredients:
artichokes, (globe or french), raw
cheese, fontina
tomatoes, sun-dried
spices, basil, dried
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
Directions:
Preheat oven to 375F.
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.
Ingredients:
artichokes, (globe or french), raw
cheese, fontina
tomatoes, sun-dried
spices, basil, dried
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
Directions:
Preheat oven to 375F.
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.