Artichoke hearts, sun dried tomatoes, chicken breasts
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To prepare the artichoke and sun dried tomato stuffed chicken breast recipe, you'll need: 1 pound boneless skinless breast fillets, 2 lbs thawed and trimmed of fat, 1/2 cup chopped fresh or dried parsley, 1 teaspoon each kosher salt and freshly ground black pepper, and 2 tablespoons olive oil. In a large bowl, toss the bread crumbs with the melted butter until evenly coated. Place the breasts in the prepared baking dish. Bake in 375 degree oven for 20 minutes or until the internal temperature reaches 165 degrees. Remove from the oven and allow to rest for 5 minutes before slicing and serving.