A delicious way to spice up chicken! I think chicken is something people tend to get burnt out on. I know as a kid I felt like that was all we ever ate for dinner. I have been trying to figure out something to stuff chicken with that did not include cheese. I know for many of you, cheese makes all things better. Cheese could certainly be added to this recipe, but I think it's perfect just the way it is!!
This recipe calls for artichoke hearts and sun-dried tomatoes (obviously) and I chose to use non-marinated artichoke hearts and dehydrated sun-dried tomatoes. You can certainly use jarred hearts that have been marinated and tomatoes that are packed in oil. They will lend to a bit of a different flavor and will add additional oil to the stuffing. I opt for adding my own oils and seasonings in recipes so I tend to go for the plain ingredients and doctor it up myself.
Recipe: Artichoke and Sun-Dried Tomato Stuffed Chicken
Ingredients
- 4 chicken breasts or cutlets
- 1 1/2 cups artichoke hearts, drained
- 1 cup dehydrated sun-dried tomatoes
- 1/2 cup extra virgin olive oil
- 4 garlic cloves
- 3/4 cup fresh basil leaves
- 1/2 tsp sea salt (may vary depending on which artichokes or tomatoes you use)
Instructions
- In a small sauce pan, bring about 2 cups of water to a simmer. Add the tomatoes, cover and remove from heat. (only for dried tomatoes, not jarred)
- Pound out the chicken breasts or cutlets so they are about 1/4 inch think, set aside
- In a food processor, combine the artichokes*, re-hydrated tomatoes, basil, garlic, oil and sea salt, pulse until chunky
- Spread the mixture onto the entire side of each breast. Roll the chicken tight and place a toothpick at both ends to hold it together.
- There should be some of the mixture left to spread on the top of each breast
- Place each one on a greased or a parchment lined sheet
- Bake at 350 for 25-30 minutes
Quick notes*Don't forget to drain these! I also rinse them well to remove the extra salt that has been added to the liquid. I prefer to add my own sea salt.
VariationsKalamata olives would be good in this mixture as well!
These are great as leftovers!! I enjoyed one cold today and loved it!
