- 2 ½ pounds (6 small) boneless, skinless chicken breasts
- ¾ Cup (6.4 ounce jar, drained) finely chopped marinated artichoke hearts
- ½ Cup (4 ounces) finely chopped sun-dried tomatoes
- ½ Cup freshly grated Asiago fresco cheese, divided
- ½ Cup freshly grated parmesan cheese
- 2 (1 teaspoon) garlic cloves, peeled and minced
- ½ teaspoon dried oregano
- ⅛ teaspoon paprika
INSTRUCTIONS:
- Preheat the oven to 400 degrees F. Line a half sheet pan with aluminum foil. Set a wire cooling rack on the foil lined baking sheet; set aside.
- Working width-wise, use a sharp knife to cut each chicken breast with a series of slits, spaced ½-inch apart, and going ¾ of way through the depth of the meat. The slits will act as pockets for the filling. Briefly set the chicken aside while assembling the filling.
- Fold the artichoke hearts, sun-dried tomatoes, ¼ C. of the Asiago cheese, all of the parmesan cheese, garlic, and oregano together in a small bowl to combine. Stuff 1 to 2 teaspoons of filling into each pocket of the chicken, working until each pocket is full and all of the filling has been used. Transfer the stuffed chicken to the rack on the prepared baking sheet. Scatter the remaining ¼ C. of Asiago cheese over each stuffed chicken breast, and then sprinkle paprika over all.
- Bake the chicken for 30 to 35 minutes or until the internal temperature in the thickest part of the chicken registers 165 degrees F with a meat thermometer.
Source: Comfortably Domestic
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