Stuffed Chicken with Sun-Dried Tomatoes and Artichokes
Stuffed Chicken with Sun-Dried Tomatoes and Artichokes is a delectable dish that combines juicy chicken breasts with a rich filling of cream cheese, tangy sun-dried tomatoes, and flavorful artichokes. This recipe is perfect for impressing guests or enjoying a cozy family dinner. The vibrant flavors and creamy texture will delight your taste buds, making it an unforgettable meal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes (finely chopped)
- 1 can (14 oz) marinated artichoke hearts (drained and chopped)
- 8 oz cream cheese (softened)
- 1/2 cup freshly grated Parmesan cheese
- 1 cup fresh spinach (chopped)
- 1 tsp dried Italian herbs
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish.
- In a bowl, mix together cream cheese, sun-dried tomatoes, artichokes, spinach, Parmesan cheese, and Italian herbs until well combined.
- Create pockets in each chicken breast by slicing horizontally without cutting all the way through. Stuff each pocket generously with the filling.
- Season the outside of each chicken breast with salt and pepper.
- Place the stuffed chicken in the baking dish and bake for 25-30 minutes or until the internal temperature reaches 165°F (74°C).
- Allow to rest for a few minutes before slicing and serving.
Nutrition
- Serving Size: 1 serving
- Calories: 358
- Sugar: 3g
- Sodium: 634mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 93mg