Italian stuffed chicken breasts 2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Kalamata olive spread |
| 2 | tablespoons | Mayonnaise |
| 4 | Bone-in chicken breast halves | |
| 1 | can | (14-1/2 oz) can Italian-style stewed tomatoes, drained |
| 1 | Jar (6-oz) 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 B0 for 1 hour or until chicken is done.