Italian Stuffed Chicken Breasts 2 Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Kalamata olive spread,
2 tbsp: 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.
Source from luhu.jp
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.
Source from luhu.jp