Recipe information
Yield
Makes 4 Servings
Ingredients
1
12-ounce jar marinated artichokes, drained, coarsely chopped
1
cup grated Fontina cheese
1
/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
1
tablespoon dried basil
4
5-ounce skinless boneless chicken breast halves
2
tablespoons olive oil
Need to make a substitution?
Preparation
Step 1
Preheat 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.
Step 2
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.