Italian stuffed chicken breasts
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Kalamata olive spread |
| 2 | tablespoons | Mayonnaise |
| 4 | Bone-in chicken breast halves | |
| 1 | can | (14-1/2 ounce) italian-style stewed tomatoes; drained |
| 1 | Jar (6-ounce) marinated artichoke hearts; drained and quartered | |
Directions
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