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SALT & PREPPY

Charlotte Park

Chicken

Artichoke & Sun-Dried Tomato Stuffed Chicken Breasts

Artichoke & Sun-Dried Tomato Stuffed Chicken Breasts
2016-05-01 16:05:40
Serves 4
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 4 boneless, skinless chicken breasts
  2. 3 tablespoons olive oil
  3. 1/2 cup red onion, chopped
  4. 3/4 cup marinated artichoke hearts, chopped
  5. 1/2 cup marinated sun-dried tomatoes, chopped
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon pepper
  8. 4 garlic cloves, minced
  9. 1/2 cup white wine
  10. 2 tablespoons butter
  11. 1/4 cup parmesan cheese
  12. 1 tablespoon fresh parsley, chopped
Instructions
  1. In a large pan over medium heat, add one tablespoon olive oil. Add the onions and cook until soft, 7 minutes. Stir in the artichokes and sun-dried tomatoes and cook, 5 minutes. Add the salt pepper and garlic and cook until the garlic begins to lightly brown, 2 minutes. Add 1/4 cup white wine and cook until reduced, 3 minutes. Add a tablespoon butter, parmesan and parsley. Add mixture to a medium bowl and allow to cool. Place each chicken breast on a square of plastic wrap, top with another piece of plastic wrap and pound until about 1/4 inch thick. Put 1/4 of the stuffing mixture at the end of each breast. Roll the chicken, folding in the ends to keep the stuffing from coming out. Secure with toothpicks. In the same pan, heat a tablespoon olive oil over medium heat. Add the chicken breasts, secured side down, and cook until browned, 5 minutes a side. Deglaze with 1/4 cup wine and another tablespoon of butter. Reduce to low heat, and cover the pan, cooking until done, 10 minutes. Make sure you reduce to low heat, or else the sauce with burn. Remove the chicken and discard the toothpicks. Slice each breast in half and drizzle with remaining pan drippings and a sprinkle of parmesan cheese.
Adapted from Guy Fieri
Adapted from Guy Fieri
SALT & PREPPY https://www.saltandpreppy.com/

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