Artichoke-Stuffed Chicken Breast, but With a Different Hat |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 2 |
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This is based on Artichoke-Stuffed Chicken Breasts, and I thought I would try it a bit differently one night. It's done basically the same, just roasted red bell pepper and Provolone cheese on top, instead of mozzarella. Enjoy! Ingredients:
2 chicken breasts |
1 (6 ounce) jar marinated artichoke hearts, drained and chopped |
1/2 sweet onion, diced fine |
1/2 cup shredded mozzarella cheese |
1 tablespoon parmesan cheese |
1 teaspoon garlic powder |
1 teaspoon lemon-pepper seasoning |
1 teaspoon dried basil |
2 slices provolone cheese |
1/2 roasted red pepper, divided (sliced in strips) |
italian seasoning (to garnish) |
Directions:
1. Preheat oven to 375°F
2. Line sheet pan with aluminum foil and treat with nonstick cooking spray.
3. Slice chicken breast in half carefully and open up to a larger piece (butterfly).
4. Salt and pepper both sides.
5. Mix next 7 ingredients, reserving 1/4 cup mozz cheese for the topping.
6. Place 1 Tbsp of filling on each opened breast and fold over gently (egg roll-style)
7. Bake for 30 min or until chicken is done. (this could vary due to the thickness of the chicken breast and your oven).
8. Take out and top each breast with half of sliced red pepper and one slice of Provolone cheese, and italian seasoning.
9. Put back in the oven for 5 - 10 min, or until cheese just starts to melt.
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