Best 8 Artichoke And Sun Dried Tomato Stuffed Chicken Breast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Artichokes and sun dried tomatoes come together in a harmonious blend of flavors to create an unforgettable dish. Stuffed into juicy chicken breasts, these Mediterranean-inspired ingredients will tantalize your taste buds and leave you craving more. The artichokes add a nutty, subtly sweet flavor, while the sun dried tomatoes bring a tangy, savory kick. Combined with tender, succulent chicken, this recipe promises a delightful culinary experience that will have you coming back for seconds.

Let's cook with our recipes!

CHICKEN BREASTS STUFFED WITH FONTINA, ARTICHOKES, AND SUN-DRIED TOMATOES



Chicken Breasts Stuffed with Fontina, Artichokes, and Sun-Dried Tomatoes image

Provided by Amy Finley

Categories     Chicken     Tomato     Bake     Kid-Friendly     Quick & Easy     Low Cal     High Fiber     Dinner     Artichoke     Healthy     Fontina     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 4 servings

Number Of Ingredients 6

1 12-ounce jar marinated artichokes, drained, coarsely chopped
1 cup grated Fontina cheese
1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
1 tablespoon dried basil
4 5-ounce skinless boneless chicken breast halves
2 tablespoons olive oil

Steps:

  • Preheat oven to 375°F. Mix artichokes, cheese, tomatoes, and basil in medium bowl. Using small sharp knife and working with 1 chicken breast at a time, cut 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth in slit to form pocket. Divide 1 cup cheese mixture among chicken pockets (reserve remainder for frittata). Press edges to seal. Sprinkle chicken with salt and pepper.
  • Heat oil in heavy large ovenproof skillet over high heat. Add chicken; cook 2 minutes. Turn chicken over; transfer skillet to oven. Bake until cooked through, about 10 minutes.

ARTICHOKE AND SUN-DRIED TOMATO STUFFED CHICKEN BREAST



Artichoke and Sun-Dried Tomato Stuffed Chicken Breast image

Artichoke and Sun-Dried Tomato Stuffed Chicken Breast

Provided by John

Categories     Paleo

Time 1h42m

Number Of Ingredients 12

3 tablespoons 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 teaspoon sea salt
1/2 teaspoon freshly ground pepper
2-3 cloves garlic, minced
1/2 cup white wine, divided
3 tablespoons organic unsalted butter, divided
1/4 cup freshly grated parmesan cheese (optional)
1/2 tablespoon finely chopped parsley
4 boneless, skinless, chicken breasts

Steps:

  • In a sauté pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and sauté until translucent. Stir in the artichokes and sun-dried tomatoes.

Nutrition Facts : Name Nutrition, Calories 1503

ARTICHOKE AND SUN-DRIED TOMATO CHICKEN



Artichoke and Sun-Dried Tomato Chicken image

Chicken is browned, and then cooked with artichoke hearts, tomatoes, and sun-dried tomato pesto in this simple, elegant recipe.

Provided by LMB27

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 35m

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
salt and pepper to taste
2 teaspoons olive oil
1 (14.5 ounce) can diced tomatoes with green peppers and onions
¼ cup sun-dried tomato pesto
1 (14 ounce) can artichoke hearts in water, drained and quartered

Steps:

  • Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside.
  • Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 11.4 g, Cholesterol 68.4 mg, Fat 6.5 g, Fiber 3.4 g, Protein 30.5 g, SaturatedFat 1 g, Sodium 865.5 mg, Sugar 0.4 g

SUN-DRIED TOMATO & SPINACH-STUFFED CHICKEN RECIPE BY TASTY



Sun-dried Tomato & Spinach-stuffed Chicken Recipe by Tasty image

Here's what you need: whole wheat pasta, boneless, skinless chicken breasts, olive oil, pepper, salt, garlic, shredded mozzarella cheese, baby spinach, sundried tomato, marinara sauce, baby spinach

Provided by Mel Boyajian

Categories     Dinner

Yield 2 servings

Number Of Ingredients 11

4 cups whole wheat pasta, cooked
2 boneless, skinless chicken breasts
2 teaspoons olive oil
pepper, to taste
salt, to taste
2 cloves garlic, sliced
½ cup shredded mozzarella cheese
2 oz baby spinach
½ cup sundried tomato
2 cups marinara sauce
4 oz baby spinach

Steps:

  • Preheat oven to 375˚F (190˚C).
  • With a knife, carefully cut a slit in the side of the chicken making sure to not cut all the way through.
  • Season the chicken breasts with olive oil, pepper, and salt.
  • Stuff each chicken breast with a clove of garlic, half of the mozzarella, half of the sun-dried tomatoes, and 1 ounce (30g) of baby spinach. (You may use toothpicks to close the ingredients inside the chicken breasts if desired, just remember to remove them!)
  • In a cast-iron skillet, sear chicken on medium-high heat until all sides are browned.
  • Continue baking in oven for 15-20 minutes, or until internal temperature of the chicken reaches 165˚F (75˚C). Set aside.
  • Heat marinara and spinach in the cast-iron skillet on medium-high heat until spinach is wilted.
  • Serve chicken on top of whole wheat pasta and spinach marinara sauce.
  • Enjoy!

CHICKEN WITH ARTICHOKES AND SUNDRIED TOMATOES



Chicken with Artichokes and Sundried Tomatoes image

Sun-dried tomatoes and feta cheese give this simple chicken dish a delightfully different twist.

Provided by Bren

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
½ onion, sliced
2 cloves garlic, minced
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
½ cup chicken broth
1 (15 ounce) can quartered artichoke hearts, undrained
1 (6 ounce) jar sun-dried tomatoes, drained and cut into quarters
1 (4 ounce) can sliced olives, drained
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon dried basil
freshly ground black pepper to taste
1 (12 ounce) package angel hair pasta
1 (8 ounce) package crumbled feta cheese

Steps:

  • Heat olive oil in a large skillet over medium-high heat; cook and stir onion and garlic in hot oil for 1 minute. Add chicken; cook and stir until chicken is no longer pink, 5 to 10 minutes. Stir chicken broth, artichoke hearts with juice, sun-dried tomatoes, olives, salt, oregano, basil, and black pepper into chicken mixture; cover skillet and simmer until chicken is cooked through, about 10 more minutes.
  • Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and transfer pasta to a platter; spoon chicken mixture over pasta. Sprinkle with feta cheese.

Nutrition Facts : Calories 512.1 calories, Carbohydrate 49.9 g, Cholesterol 78 mg, Fat 21 g, Fiber 7.2 g, Protein 33.3 g, SaturatedFat 7.3 g, Sodium 1722 mg, Sugar 3.4 g

ARTICHOKE-STUFFED CHICKEN BREASTS



Artichoke-Stuffed Chicken Breasts image

This is something I came up with one night. I love stuffed chicken breast, but I wanted something different. Serve this with vegetables of choice, warm bread and a nice tossed salad. You can leave the italian seasoning and red onion off the top, if you wish, but I thought it nice... just experimenting.

Provided by VickyJ

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken breasts
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1/2 red onion, diced fine (reserve a little for garnish)
1 cup shredded mozzarella cheese, divided in half
1 tablespoon parmesan cheese
1 teaspoon garlic powder
1 teaspoon lemon-pepper seasoning
1 teaspoon dried basil
italian seasoning (to garnish)

Steps:

  • Preheat oven to 375°F.
  • Line sheet pan with aluminum foil and treat with nonstick cooking spray.
  • Slice chicken breast in half carefully and open up to a larger piece (butterfly).
  • Salt and pepper both sides.
  • Mix next 7 ingredients, reserving 1/2 cup mozz cheese for the topping.
  • Place 1 Tbsp of filling on each opened breast and fold over gently.
  • Bake for 30 min or until chicken is done. (this could vary due to the thickness of the chicken breast and your oven).
  • Take out and top each breast with 1 Tbsp of mozz cheese, a bit of reserved minced red onion and italian seasoning.
  • Put back in the oven for 5 min, or until cheese just starts to melt.

CHICKEN BREASTS STUFFED WITH FONTINA, ARTICHOKES AND SUN-DRIED T



Chicken Breasts Stuffed With Fontina, Artichokes and Sun-Dried T image

Makes a lovely presentation without too much effort. Taken from February 2008's Bon Appetit. Recipe makes extra stuffing which can be used in a couple extra breasts or sprinkle over eggs in a frittata.

Provided by 5thCourse

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 (12 ounce) jar marinated artichokes, drained, coarsely chopped
1 cup grated Fontina cheese
1/2 cup sun-dried tomato, drained, coarsely chopped
1 tablespoon basil, dried
4 boneless skinless chicken breasts
olive oil

Steps:

  • Preheat oven to 375°F.
  • Mix artichokes, cheese, tomatoes and basil together.
  • Using a small sharp knife, cut a 2-inch slit in each chicken breast horizontally along one side. Move knife back and forth inside the slit to create a pocket.
  • Divide one cup of stuffing among the four breasts.
  • Press edges to seal and sprinkle with salt and pepper.
  • Heat about two tablespoons oil over high heat in ovenproof skillet. Cook chicken two minutes.
  • Turn chicken over and transfer skillet to oven. Bake until cooked through, about 10 minutes.

SUN-DRIED TOMATO STUFFED CHICKEN RECIPE BY TASTY



Sun-dried Tomato Stuffed Chicken Recipe by Tasty image

Here's what you need: chicken breasts, ball of mozzarella, sun-dried tomato, fresh basil leaf, salt, black pepper, dried oregano, cocktail stick

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

4 chicken breasts
5 ¼ oz ball of mozzarella
½ jar sun-dried tomato
1 cup fresh basil leaf
salt, to taste
black pepper, to taste
dried oregano, to taste
cocktail stick, or toothpick, as needed

Steps:

  • Preheat your oven to 400°F, Gas Mark 6 (200°C.)
  • Dice the mozzarella and sun-dried tomatoes into small pieces and tear the basil leaves.
  • Season the chicken breasts with salt, pepper and dried oregano.
  • Cut a very deep slit lengthways into the chicken, but do not cut all the way through - spread it out a bit if necessary to give you more room to work with.
  • Stuff to the brim with the fillings
  • Use a few cocktail sticks to hold the chicken together and place on a baking tray.
  • Pour a tablespoon of the oil from the sun-dried tomatoes jar over each chicken breast.
  • Bake in the center of the oven for 20-25 minutes until cooked through and the juices run clear.
  • Remove the cocktail sticks.
  • Enjoy!

Nutrition Facts : Calories 355 calories, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 54 grams, Sugar 0 grams

Tips:

  • Choose chicken breasts that are of uniform size and thickness to ensure even cooking.
  • Use a sharp knife to make a deep pocket in each chicken breast without cutting all the way through.
  • Stuff the chicken breasts with the artichoke and sun-dried tomato mixture as tightly as possible to prevent it from falling out during cooking.
  • Season the chicken breasts with salt, pepper, and any other desired spices before cooking.
  • Bake the chicken breasts at a high temperature for a short amount of time to ensure that they are cooked through but still juicy.
  • Let the chicken breasts rest for a few minutes before slicing and serving to allow the juices to redistribute.

Conclusion:

Artichoke and sun-dried tomato stuffed chicken breast is a delicious and elegant dish that is perfect for a special occasion or a weeknight meal. The combination of artichokes, sun-dried tomatoes, and cheese creates a flavorful and moist filling that is sure to please everyone at the table. With just a few simple ingredients and a little bit of time, you can create a restaurant-quality meal that is sure to impress your guests.

Related Topics