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Artichoke-Stuffed Chicken Breast, but With a Different Hat
At a Glance
- Prep
- 25 minutes
- Cook
- 35 minutes
- Total
- 55 min
- Servings
- 2.00 serving(s)
Categories
- Main Course
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Non-Vegetarian
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Artichoke-Stuffed Chicken Breast, but With a Different Hat brings together 2 chicken breasts, 1 (6 ounce) jar marinated artichoke hearts, drained and chopped, 1/2 sweet onion, diced fine in a practical dish for home cooking. It takes about 55 min to prepare and cook. It makes approximately 2 servings.
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Ingredients
- 2 chicken breasts
- 1 (6 ounce) jar marinated artichoke hearts, drained and chopped
- 1/2 sweet onion, diced fine
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon lemon-pepper seasoning
- 1 teaspoon dried basil
- 2 slices provolone cheese
- 1/2 roasted red pepper, divided (sliced in strips)
- italian seasoning (to garnish)
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Instructions
Preheat oven to 375°F
Line sheet pan with aluminum foil and treat with nonstick cooking spray.
Slice chicken breast in half carefully and open up to a larger piece (butterfly).
Salt and pepper both sides.
Mix next 7 ingredients, reserving 1/4 cup mozz cheese for the topping.
Place 1 Tbsp of filling on each opened breast and fold over gently (egg roll-style)
Bake for 30 min or until chicken is done. (this could vary due to the thickness of the chicken breast and your oven).
Take out and top each breast with half of sliced red pepper and one slice of Provolone cheese, and italian seasoning.
Put back in the oven for 5 - 10 min, or until cheese just starts to melt.
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