Chicken Breasts Stuffed with Artichokes, Fontina Cheese and Sundried Tomatoes
(Petti di Pollo Farcito con Carciofi, Fontina e Pomodori Secchi)
Ingredients:
Four 5-ounce skinless boneless chicken breast halves
1 cup grated Fontina cheese
One 12-ounce jar marinated artichokes, drained, coarsely chopped
1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
2 tablespoons extra virgin olive oil
1 tablespoon dried basil
Directions:
Preheat oven to 375°F.
Mix basil, artichokes, Fontina cheese and tomatoes in medium bowl.
Using a small sharp knife and working with 1 chicken breast at a time, cut a 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 the chicken pockets.
Press edges to seal.
Sprinkle chicken with salt and pepper.
Heat olive 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 10-12 minutes. Makes 4 servings.