Italian Stuffed Chicken Breasts - 2 Recipe - Cooking Index
Italian Stuffed Chicken Breasts - 2 Recipe - Cooking Index
| 1/4 cup | 59ml | Kalamata olive spread |
| 2 tablespoons | 30ml | Mayonnaise |
| 4 | Bone-in chicken breast halves | |
| 1 | -- (14-1/2 ounce) style-style stewed, drained tomatoes | |
| 1 | -- (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 400F for 1 hour or until chicken is done. Makes 4 servings.
Notes: Complete the meal: Steamed green beans and toasted garlic bread.
Source:
Southern Living Magazine
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