Artichoke and Tomato Stuffed Chicken4 Reviews
- Prep: 20 min
- Cook: 45 min
- Ready In: 1 hr 5 min
“This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Maggie.” - by Maggie
Original recipe yields 6 servings
- 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.
- 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.
- Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!
Amount Per Serving (6 total)
- 510 cal
- 18.9 g
- 15.7 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"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 served i..." See moret over pasta, that made this meal perfect."
"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 FANTAS..." See moreTIC. the only things i added were: sun-dried tomatoes instead of fresh ones, added a little parsley and some jarred sliced eggplant in spiced oil"
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