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Artichoke and Sun-Dried Tomato Stuffed Chicken Breast (Guy Fieri) Recipe

Artichoke and Sun-Dried Tomato Stuffed Chicken Breast (Guy Fieri) Recipe

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Artichoke and Sun-Dried Tomato Stuffed Chicken Breast (Guy Fieri)

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Ingredients:

Serving

3 tbsp olive oil, divided
1/2 cup chopped red onion
3/4 cup chopped marinated artichoke hearts
1/2 cup chopped marinated sun-dried tomatoes
1/2 tsp salt
1/2 tsp fresh cracked black pepper
2 tbsp minced garlic
1/2 cup white wine, divided
3 tbsp butter, divided
1/4 cup grated parmesan
1/2 tbsp finely chopped italian parsley leaves
4 boneless, skinless chicken breasts

Directions:

In a saute pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with 1/4 cup of the white wine. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the Parmesan and parsley.
Remove from the heat and allow to cool before stuffing the chicken breast.
Rinse, trim and pound out chicken breasts to about 1/4-inch thick. Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing.
Put 1/4 of the stuffing mixture at 1 end of a chicken breast. Gentle roll the chicken breast folding the ends in to help keep the stuffing from coming out during the cooking process. Secure the chicken roll with 2 toothpicks. Repeat with remaining chicken breasts and stuffing.
Heat the 2 tablespoons of the remaining oil in a medium saute pan over high heat. Add the chicken breasts, with the secured side of the chicken first, to insure the roll with stay together. Brown the chicken on all sides, add remaining butter, and deglaze with remaining white wine.
Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 minutes.
Remove the chicken to a cutting board and discard the toothpicks. Slice each breast on a bias into 5 pieces and transfer to a serving platter. Drizzle with remaining pan drippings, garnish with a sprinkle of Parmesan and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	551.01 Kcal (2307 kJ)
Calories from fat	286.43 Kcal
		% Daily Value*
Total Fat	31.83g	49%
Cholesterol	167.64mg	56%
Sodium	1208.27mg	50%
Potassium	1124.81mg	24%
Total Carbs	12.75g	4%
Sugars	4.21g	17%
Dietary Fiber	3.6g	14%
Protein	52.45g	105%
Vitamin C	10.4mg	17%
Vitamin A	0.1mg	4%
Iron	0.8mg	5%
Calcium	127.9mg	13%

Amount Per 100 g
Calories	149.08 Kcal (624 kJ)
Calories from fat	77.5 Kcal
		% Daily Value*
Total Fat	8.61g	49%
Cholesterol	45.36mg	56%
Sodium	326.91mg	50%
Potassium	304.33mg	24%
Total Carbs	3.45g	4%
Sugars	1.14g	17%
Dietary Fiber	0.97g	14%
Protein	14.19g	105%
Vitamin C	2.8mg	17%
Iron	0.2mg	5%
Calcium	34.6mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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