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

By ezunich

Ingredients

• 1 (12 oz) jar marinated artichokes, drained, coarsely chopped
• 1 cup grated Fontina cheese
• 1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
• 1 tbs dried basil
• 4 (5 oz) skinless boneless chicken breast halves
• 2 tbs olive oil

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; see below). 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.