Artichoke and Tomato Stuffed Chicken Breast

    Recipe Picture:Artichoke and Tomato Stuffed Chicken Breast
    1

    Artichoke and Tomato Stuffed Chicken Breast

    (134)
    1hour5min


    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.

    Ingredients
    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

    Directions
    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.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (134)

    Reviews in English (104)

    by
    108

    5 Star plus. While this was cooking I was ready to write this one off. So wrong. It is a recipe that I would now use for company - it would be a great, easy meal for a shower or girl's get together since it could be cooked 3/4 way and finished before serving. Like others said, use the amt. of ingredients you like best. I did 50-50 canned diced tomato and artichokes, did add a little garlic, used less peppers (diced very small) and the spices (dried). Also used shredded mozzarella since that's what I had (I wouldn't change that). Also I changed from marinara (I didn't want a heavy sauce) and used Emeril's "Kicked Up Tomato" which was light but spicy which was a hit here! I made angel hair pasta and just spooned the light sauce juices over it and ended up slicing the chicken rolls about 1 1/2" thick which made such a beautiful presentation seeing the stuffing in the middle. I was so disappointed that I wasn't having company to see and experience this dish. A salad and some garlic bread would touch it off nicely. Maggie, thanks so much for inventing this!! THIS IS A KEEPER - AND AN INEXPENSIVE DISH!  -  04 Mar 2004  (Review from Allrecipes USA and Canada)

    by
    51

    As written a 3.5 or 4* recipe but with a few additions, it turned out great. Actually made this as a topping for some sauteed chicken breasts. Used canned diced tomtoes, added fresh garlic, fresh mozzerella, roasted red peppers instead of fresh, balsamic vinegar and brown sugar. Left out the marinara sauce because I didn't think it was needed in the end.  -  30 Jul 2006  (Review from Allrecipes USA and Canada)

    by
    45

    We thought this was a keeper recipe but agree with others that it needed some doctoring of the proportions. I sauted three cloves of garlic (minced) with the vegetable mixture. I also mixed feta and mozarella cheeses. I have to say the wonderful aroma while it was baking roused even the teenagers out of their rooms! What I love about this recipe is that you can play around with it and it will still be delicious. A definite "taste as you go" cooking experience. Thanks for sharing it. We will make it again!  -  03 Mar 2006  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate
    See all 13 collections