Chicken Breasts Stuffed with Fontina Artichokes and Sun Dried T
Elevate your weeknight dinners with these irresistible Chicken Breasts Stuffed with Fontina, Artichokes, and Sun-Dried Tomatoes. This gourmet-inspired dish combines tender, juicy chicken with a flavorful medley of creamy fontina cheese, tangy marinated artichoke hearts, and sweet, vibrant sun-dried tomatoes for a filling that’s bursting with Mediterranean flair. Perfectly seasoned and pan-seared to golden perfection before being finished in the oven, these stuffed chicken breasts are both elegant and easy to prepare. With just 20 minutes of prep time and a quick bake, this recipe is ideal for impressing dinner guests or indulging in a restaurant-quality meal at home. Serve alongside fresh greens or roasted vegetables for a complete and satisfying meal.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Fontina cheese, shredded
- 0.5 cup Marinated artichoke hearts, chopped
- 0.333 cup Sun-dried tomatoes, chopped
- 2 tablespoons Fresh parsley, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.5 teaspoon Paprika
- 8 pieces Toothpicks
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, cut a pocket into the thickest part of each chicken breast, being careful not to slice all the way through.
In a medium bowl, mix together the shredded fontina cheese, chopped artichoke hearts, chopped sun-dried tomatoes, parsley, and minced garlic.
Season the cheese mixture lightly with salt and pepper, and spoon equal amounts into each chicken pocket.
Secure the openings with 2 toothpicks per breast to close the pockets and hold the stuffing in place.
Season the outside of the chicken with salt, pepper, and paprika on both sides.
Heat olive oil in a large oven-safe skillet over medium-high heat.
Sear the stuffed chicken breasts for 2-3 minutes per side, until golden brown.
Transfer the skillet to the preheated oven and bake for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Carefully remove the chicken from the oven and let rest for 5 minutes before removing the toothpicks.
Serve warm and garnish with additional parsley if desired.
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 4488 mg | 195% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 14.8 g | ||
| Protein | 251.7 g | 503% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1008 mg | 78% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3447 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
