I've got another thumbs up recipe for you. YES another chicken recipe (and don't ask me why I've been cooking so much chicken lately!)
Artichoke and Pesto stuffed Chicken
Preheat oven to 350
6 Chicken Breasts, skinned and boned
1 package prepared pesto (chilled, small plastic tub)
1 can quartered artichoke hearts in water, chopped and drained
1 1/2 cups grated mozzarella
1 1/2 cups grated Parmesan or pecorino romano
3 cloves garlic crushed or minced
1 tsp pepper
Mix all ingredients except chicken in a mixing bowl.
Lay chicken on a cutting board, and make a slit along the thick end of the breast. Be careful to just make a pouch, not to cut through. Stuff each breast with the filling, and place in a baking dish. If there is extra filling, place it on top of each breast. Bake at 350 for 40 mins.
As you can see I only used 4 chicken breasts... and there was too much 'stuffing' left over. and a little watery too.
Mr Produce was too hungry so I didn't even get a fancy picture of the chicken breast on the plate......
He just LOVES Thursdays!!!
This is another great meal for company... And it's Atkins and South Beach friendly!!