Antipasto Stuffed Chicken Breasts

• Gluten free

• Meat

  • 4 Chicken breasts, boneless skinless

• Produce

  • 1 Artichoke
  • 2 tbsp Flat-leaf parsley
  • 1 Garlic clove
  • 1/4 cup Tomato

• Condiments

  • 1 oz Kalamata olives

• Baking & Spices

  • 1 Pepper, ground
  • 1/2 tsp Pepper, ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Dairy

  • 1 oz Belgioioso provolone cheese

Found on cookincanuck.com

Description

Ingredients

• 1 artichoke canned in water, chopped (1/4 cup)
• ¼ cup chopped tomato
• 1 oz. (1 slice) BelGioioso Provolone cheese, chopped
• 1 oz. kalamata olives, chopped
• 1 garlic clove, minced
• 2 tbsp minced flat-leaf parsley
• Ground pepper to taste
• 4 boneless, skinless chicken breasts (5 oz. each)
• 2 tsp olive oil
• ½ tsp salt
• ½ tsp ground pepper

Directions

• In a medium bowl, stir together the artichoke, tomato, Provolone cheese, olives, garlic and parsley. Season with pepper, to taste.
• Preheat the oven to 375 degrees F.
• Insert a knife into the thickest part of each chicken breast and cut a pocket 2 to 3 inches long.
• Rub the chicken breasts with the olive oil and season with the salt and pepper.
• Stuff each chicken breast with ¼ of the filling.
• Heat a large nonstick, ovenproof skillet over medium-high heat. Add the chicken breasts and cook until golden brown, about 3 minutes per side.
• Place the skillet in the oven and bake until the chicken is just cooked through, 10 to 12 minutes.
• Remove the chicken from the pan and let rest for 10 minutes. Slice and serve.

Nutrition