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Tuesday, February 23, 2010

Fontina and Artichoke Chicken

I believe this recipe is from Bon Appetit Magazine.  It is delicious, easy, and versatile!

Serves 4


1 12-ounce can artichoke hearts, drained and chopped
1 cup grated fontina cheese
1/2 cup packed sundried tomatoes
3/4 cup packed baby spinach
4 boneless, skinless chicken breasts
2 tbsp olive oil

To Make:

Preheat oven to 375.  Mix cheese, artichokes, sundried tomatoes, and spinach in a medium bowl.  Cut each chicken breast horizontally into the side to make a pocket.  Stuff each pocket with the mixture, and press to seal.  Sprinkle the top of the chicken breasts with olive oil, salt and pepper.  Bake until cooked thoroughly, about 45 minutes.

*** This is a great recipe to get creative with.  Ie:  try stuffing chicken with new ingredients (how does crumbled turkey bacon, low-fat cheddar and barbeque sauce sound?). ***


  1. This sounds good. May have to try it :)

  2. Great! Let me know your honest feedback! Thanks for following!

  3. This comment has been removed by the author.

  4. Tried this one a couple of nights ago. Kris substituted the sun dried tomatoes for roasted red peppers. It turned out great, we will definitely do it again! Thanks!

  5. might have to try this...