Why Make This Recipe
Stuffed Chicken with Sun-Dried Tomatoes and Artichokes is a delicious dish full of flavor. This recipe offers a wonderful mix of ingredients, making each bite a treat. It’s perfect for family dinners or special occasions. Plus, it’s easy to make, and you can prepare it in just one baking dish, which means less cleanup afterward!
How to Make Stuffed Chicken with Sun-Dried Tomatoes and Artichokes
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes, drained and chopped
- 1 cup marinated artichoke hearts, drained and chopped
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tablespoon dried Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
Directions:
- Preheat your oven to 375°F (190°C) and prepare a baking dish by greasing it with olive oil or lining it with parchment paper.
- Using a sharp knife, carefully slice a pocket into each chicken breast, making sure not to cut all the way through. The pocket should be large enough to stuff the filling.
- In a bowl, combine the chopped sun-dried tomatoes, artichoke hearts, minced garlic, and Italian seasoning. Mix well.
- Open up each chicken breast pocket and stuff it with the tomato and artichoke mixture. Press the edges of the chicken together to seal the filling inside.
- Season the stuffed chicken breasts with salt and pepper to taste. Drizzle olive oil over the top of each chicken breast.
- Place the stuffed chicken breasts in the prepared baking dish and bake for 25-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
- Once cooked, remove the stuffed chicken breasts from the oven and let them rest for a few minutes before serving.
How to Serve Stuffed Chicken with Sun-Dried Tomatoes and Artichokes
Serve the stuffed chicken breasts warm, paired with a simple salad or some roasted vegetables. You can also add a side of rice or pasta to enjoy with the chicken. This dish looks great on a plate, so feel free to cut the chicken to show the colorful filling inside!
How to Store Stuffed Chicken with Sun-Dried Tomatoes and Artichokes
To store leftovers, let the chicken cool completely, then place it in an airtight container. You can keep it in the refrigerator for up to 3 days. If you want to store it for a longer time, you can freeze it. Wrap each chicken breast in plastic wrap and place it in a freezer bag. It can last up to 2 months in the freezer.
Tips to Make Stuffed Chicken with Sun-Dried Tomatoes and Artichokes
- Use fresh or dried herbs according to your preference for extra flavor.
- Make sure the chicken is fully cooked, and the juices run clear.
- You can add other ingredients like spinach or different cheeses for variety.
Variation
Try using different stuffed ingredients like spinach and feta cheese or mushrooms and cream cheese for a unique twist on this recipe. This gives you options to enjoy different flavors!
FAQs
Q: Can I use fresh tomatoes instead of sun-dried tomatoes?
A: Yes, you can use fresh tomatoes, but sun-dried tomatoes add a more concentrated flavor.
Q: Is there a way to make this dish healthier?
A: You can use leaner chicken breasts or reduce the amount of cheese. You can also increase the amount of vegetables in the filling.
Q: Can I prepare this meal in advance?
A: Yes! You can stuff the chicken breasts ahead of time and store them in the fridge until you’re ready to bake them. Just make sure to cook them within a day or two.