Sun-Dried Tomato & Artichoke Stuffed Chicken
A comforting and flavorful stuffed chicken dish featuring sun-dried tomatoes and artichokes, perfect for family dinners.
Ingredients
For the chicken
- 4 pieces boneless, skinless chicken breasts Choose organic for better flavor.
- 1 cup sun-dried tomatoes, chopped Opt for oil-packed for extra moisture.
- 1 cup artichoke hearts, chopped Provides delightful texture and taste.
- 1 cup cream cheese, softened Use a dairy-free alternative for lactose-intolerant individuals.
- 1 tsp garlic powder Fresh minced garlic can also be used.
- 1 tsp dried oregano A touch of Italian flair.
- to taste salt and pepper Essential seasonings.
- olive oil For drizzling and added flavor during cooking.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a medium bowl, mix the sun-dried tomatoes, artichoke hearts, cream cheese, garlic powder, oregano, salt, and pepper until well combined.
- Using a sharp knife, create a pocket in each chicken breast by cutting horizontally through the thickest part, making sure not to cut all the way through.
- Spoon the sun-dried tomato mixture into each chicken pocket generously, ensuring it’s evenly distributed.
- Use toothpicks to seal the open edges if necessary to prevent the filling from escaping during cooking.
Cooking
- Place the stuffed chicken breasts in a baking dish, drizzle with olive oil, and sprinkle a bit more salt and pepper on top.
- Bake for 30-35 minutes, or until the chicken is cooked through and the juices run clear.
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Notes
For variations, consider adding mozzarella or feta cheese, swapping chicken with eggplant or zucchini for a vegetarian option, and topping with breadcrumbs mixed with olive oil for a crispy finish. To store leftovers, place in an airtight container in the fridge for up to 3 days or freeze before cooking for up to 3 months.