Provolone, Artichoke and Roasted Red Pepper Stuffed Chicken Breasts

By flour_arrangements

Bel Gioioso

Ingredients

• 6 chicken breast halves
• 6 pieces BelGioioso Sliced Mild Provolone Cheese, diced
• 3/4 cup canned artichoke hearts, drained and chopped
• 1/2 cup roasted red peppers, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper
• 1/4 teaspoon cayenne pepper
• 2 tablespoons chopped fresh Italian parsley, plus more for garnish
• Kosher salt and cracked black pepper to coat
• Olive Oil

Details

Servings 6
Adapted from belgioioso.com

Preparation

Step 1

Preheat oven to 400 F

Place chicken breasts on a cutting board and cut a lengthwise pocket along the side.

In a medium bowl, combine provolone, artichoke hearts, roasted peppers, 1 teaspoon salt, 1/2 teaspoon cracked pepper, cayenne and 2 tablespoons chopped parsley.

Stuff chicken breasts with the filling. Generously sprinkle with salt and pepper.

Coat the surface of a large ovenproof saute pan with olive oil and heat on medium-high. Place chicken breasts in the pan and cook for 3-4 minutes; turn gently and cook for another 3-4 minutes.

Transfer the pan to the oven and bake for 15-20 minutes.

Transfer chicken and pan juices to plates and garnish with parsley.

Makes 6 servings.