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

Ingredients

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

Preparation

Preheat oven to 375\u00b0F.
Mix artichokes, cheese, tomatoes and basil together.
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.
Divide one cup of stuffing among the four breasts.
Press edges to seal and sprinkle with salt and pepper.
Heat about two tablespoons oil over high heat in ovenproof skillet. Cook chicken two minutes.
Turn chicken over and transfer skillet to oven. Bake until cooked through, about 10 minutes.