Italian stuffed chicken breasts 2

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 oz) can Italian-style stewed tomatoes, drained
1 \N Jar (6-oz) 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 B0 for 1 hour or until chicken is done.

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