Italian stuffed chicken breasts

Yield: 4 Servings

Measure Ingredient
¼ cup Kalamata olive spread
2 tablespoons Mayonnaise
4 \N Bone-in chicken breast halves
1 can (14-1/2 ounce) italian-style stewed tomatoes; drained
1 \N Jar (6-ounce) marinated artichoke hearts; drained and quartered

stir together kalamata olive spread and mayonnaise.

Lift skin on chicken breasts, without detaching skin; spread olive mixture evenly under skin. Replace skin; place each chicken breast on a sheet of heavy-duty aluminum foil.

Stir together tomatoes and artichoke hearts; spoon evenly over chicken.

Bring edges of foil together; fold down loosely in locked folds. Crimp edges to seal. Place foil packets on a baking sheet.

Bake at 400° for 1 hour or until chicken is done. Makes 4 servings.

Notes: Complete the meal: Steamed green beans and toasted garlic bread.

Recipe by: Southern Living Magazine Posted to MC-Recipe Digest V1 #1032 by Suzy Wert <SuzyWert@...> on Jan 22, 1998

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