Stuffed Chicken Breasts with Artichoke & Sun-Dried Tomato

If it is Friday night and going out is not an option, then this recipe is an excellent option. It uses very common ingredients, which most of us have in our pantries. We all bought a jar of artichokes and sun-dried tomato. These ingredients last for a long time in the refrigerator. Now is the time to create a new recipe to use them.

Ingredients:
Two chicken breasts
1/2 cup chopped artichoke
2 tbs chopped sun-dried tomato
2 tbs chopped nuts, your choice of nuts
1/4 cup chopped red onions
2 garlic cloves, minced
1/2 tsp salt and black pepper
2 tbs fresh chopped parsley
1/4 cup white wine, optional
2 tbs oil and butter
1/4 cup cheese – your choice, such as Parmesan, mozzarella, etc.
Directions:
Butterfly the chicken breasts and pound the breasts into 2 in. thicknesses.

In a sauté pan, add oil and butter. Heat until the butter is melted. Stir in onions and garlic and cook until fragrant (about 2 minutes).

 Add artichoke, sun-dried tomato, and nuts.Stir and cook for 2 minutes and deglaze with white wine.

Cook a little longer or until all the wine has evaporated. Season with salt and pepper.  Remove and stir in parsley.
Spoon the artichoke mixture into the chicken breasts  to[ with cheese and roll up into a log. Secure with toothpicks or kitchen twine.

In a sauté pan add a1 tbsp. of oil and brown the chicken all side.

Place the chicken breasts into a baking dish and bake in a preheated oven set to 375° for 15 minutes . Serve with steamed vegetables.