Artichoke & Provolone Stuffed Chicken Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a bowl, combine the artichoke hearts, provolone cheese, garlic, breadcrumbs, salt, and pepper.
• STEP 3.Using a sharp knife, cut a pocket into each chicken breast. Stuff each pocket with the artichoke mixture.
• STEP 4.Season the chicken breasts with salt, pepper, and your choice of herbs and spices.
• STEP 5.Heat a large oven-safe skillet over medium-high heat. Add the olive oil.
• STEP 6.Place the stuffed chicken breasts in the skillet and cook for 3-4 minutes on each side, until browned.
• STEP 7.Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
• STEP 8.Remove from the oven and let the chicken rest for a few minutes before serving.
• STEP 9.Serve the Artichoke & Provolone Stuffed Chicken with your choice of sides, such as roasted vegetables or a fresh salad.

Cooking Tips

• Make sure to properly season the chicken breasts with salt, pepper, and your choice of herbs and spices for maximum flavor.
• Use a sharp knife to cut a pocket into each chicken breast, being careful not to cut all the way through.
• If you don't have an oven-safe skillet, transfer the browned chicken breasts to a baking dish before baking in the oven.

Storage and Serving

• Leftover Artichoke & Provolone Stuffed Chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 15 minutes, or until heated through.
• Serve the stuffed chicken as a main dish with your choice of sides, such as roasted vegetables, mashed potatoes, or a fresh salad.