Artichoke and Tomato Stuffed Chicken Breast

    Artichoke and Tomato Stuffed Chicken Breast


    128 people made this

    Chicken breasts are stuffed with a fresh tomato, artichoke, basil, capsicum and mozzarella combination then baked in a marinara pasta sauce.

    Serves: 6 

    • 1/4 cup olive oil
    • 4 fresh tomatoes, diced
    • 3 tablespoons chopped fresh basil
    • 2 tablespoons chopped fresh oregano
    • 6 artichoke hearts, drained and diced
    • 2 red capsicums, diced
    • 1 (250g) block mozzarella cheese, cubed
    • 6 skinless, boneless chicken breast halves, pounded to 1/2cm thickness
    • 2 cups tomato pasta sauce

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Heat oil in a frypan over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red capsicums. Cook until just hot then remove from heat. Transfer to a large bowl and toss with the mozzarella cubes.
    2. Preheat oven to 180 degrees C. Lay out the pounded breasts and spoon filling onto the centre, leaving 2cm on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2L baking dish. Cover with the tomato pasta sauce. Place lid onto dish or cover with aluminium foil.
    3. Bake for 35 to 45 minutes in the preheated oven or until chicken is cooked through.

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