Brie and Artichoke Heart Stuffed Chicken

Make 1, 2, 4  or more  servings. Don’t worry about the filling amounts. It will be tasty any way you make it! 

Prep time: 20 minutes

Cook time: 45 minutes

Boneless, skinless chicken breasts

Sliced Brie cheese

Roasted red pepper strips

Garlic salt, pepper and dried Italian herb seasoning

Coarsely chopped canned or marinated artichoke hearts

Snipped fresh basil (optional garnish)

Kitchen twine or toothpicks

Preheat oven to 350°F. Place chicken on a board and carefully cut a slit horizontally through the center to make a large pocket. Carefully place pieces of Brie, artichoke hearts and red pepper strips inside the pocket, pressing lightly to seal fillings inside. Tie in several places with kitchen twine or secure with toothpicks. Place on a baking sheet and sprinkle with seasonings. Bake for 45 minutes or until cooked through. Garnish with basil, if desired. 

Variations:

Add a strip of prosciutto to the filling, or wrap stuffed chicken breasts in prosciutto secured with toothpicks. Pan sear until prosciutto is browned before baking.

Roll stuffed chicken breasts in well beaten egg, then in panko breadcrumbs. Coat with olive oil cooking spray several times during baking.