Chicken Breasts Stuffed With Fontina, Artichokes And Sun-Dried T

• 1 (12 ounce) jar marinated artichokes, drained, coarsely chopped
• 1 cup grated Fontina cheese
• 1/2 cup sun-dried tomato, drained, coarsely chopped
• 1 tablespoon basil, dried
• 4 boneless skinless chicken breasts
• olive oil

1. Preheat oven to 375u0b0F.
2. Mix artichokes, cheese, tomatoes and basil together.
3. Using a small sharp knife, cut a 2-inch slit in each chicken breast horizontally along one side. Move knife back and forth inside the slit to create a pocket.
4. Divide one cup of stuffing among the four breasts.
5. Press edges to seal and sprinkle with salt and pepper.
6. Heat about two tablespoons oil over high heat in ovenproof skillet. Cook chicken two minutes.
7. Turn chicken over and transfer skillet to oven. Bake until cooked through, about 10 minutes.

artichokes, cheese, tomato, basil, chicken breasts, olive oil

Taken from www.food.com/recipe/chicken-breasts-stuffed-with-fontina-artichokes-and-sun-dried-t-282650 (may not work)