Artichoke-Stuffed Chicken Breasts

Name: Artichoke-Stuffed Chicken Breasts
Ingredients: 4 chicken breasts; 1 (6 ounce) jar marinated artichoke hearts, drained and chopped; 1/2 red onion, diced fine (reserve a little for garnish); 1 cup shredded mozzarella cheese, divided in half; 1 tablespoon parmesan cheese; 1 teaspoon garlic powder; 1 teaspoon lemon-pepper seasoning; 1 teaspoon dried basil; italian seasoning (to garnish)

9 ingredients

9 steps

Ingredients

4 chicken breasts
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1/2 red onion, diced fine (reserve a little for garnish)
1 cup shredded mozzarella cheese, divided in half
1 tablespoon parmesan cheese
1 teaspoon garlic powder
1 teaspoon lemon-pepper seasoning
1 teaspoon dried basil
italian seasoning (to garnish)

Directions

1

Preheat oven to 375°F.
2

Line sheet pan with aluminum foil and treat with nonstick cooking spray.
3

Slice chicken breast in half carefully and open up to a larger piece (butterfly).
4

Salt and pepper both sides.
5

Mix next 7 ingredients, reserving 1/2 cup mozz cheese for the topping.
6

Place 1 Tbsp of filling on each opened breast and fold over gently.
7

Bake for 30 min or until chicken is done. (this could vary due to the thickness of the chicken breast and your oven).
8

Take out and top each breast with 1 Tbsp of mozz cheese, a bit of reserved minced red onion and italian seasoning.
9

Put back in the oven for 5 min, or until cheese just starts to melt.