Artichoke and Tomato Stuffed Chicken

Artichoke and Tomato Stuffed Chicken

4

"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Maggie."

Ingredients

1 h 5 m {{adjustedServings}} servings 510 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 510 kcal
  • 26%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 66.6 g
  • 133%
  • Cholesterol:
  • 161 mg
  • 54%
  • Sodium:
  • 682 mg
  • 27%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.
  2. Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. Cover with pasta sauce. Place lid onto dish or cover with aluminum foil.
  3. Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

4
  1. 7 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I love stuffed stuff, so when I saw this I had to make it. I put onions in it not thinking about what I was doing. Still really good. The chicken was juicy and the flavors were popping. We se...

I absolutely love stuffed chicken breast and thought this was an excellent variation! I dont follow the ingredients to the exact measurement, mostly by taste and what i prefer and it turned out ...

Meh. We ate it, but not something I would make again.