Sun-Dried Tomato & Artichoke Stuffed Chicken
Pan seared chicken breast is stuffed with a creamy sun-dried tomato & artichoke filling then baked until golden! This chicken recipe is exploding with zesty Italian flavor & perfect for a weeknight meal!
Servings: 4 servings
- 4 chicken breasts (boneless & skinless)
- ½ cup cream cheese (whipped is the best)
- ¼ cup jarred sun dried tomatoes in oil, chopped
- ¼ cup artichoke quarters, chopped
- 1½ tsp Italian seasoning
- Salt & black pepper, to taste
Turn your oven on to 400 degrees and spray a baking dish with non-stick cooking spray.
Next mix your chopped sun-dried tomatoes, artichokes and cream cheese together and season it generously with salt to taste.
Then lay your chicken breasts flat on a cutting board and cut a slit into each one about ¾ of the way through. Brush both sides with a small amount of oil from your sun-dried tomato jar and season with salt & pepper.
Next heat a large skillet over medium high heat and sear your chicken for 2-3 minutes per side. Transfer the breasts to your prepared baking dish once done. Divide the filling evenly among your chicken, stuffing it into each slit and sprinkle your Italian seasoning over the top of each breast.
Bake for 20-22 minutes or until the chicken is cooked through. (Internal temp should be 165 degrees.) Serve immediately!