I pulled last night's dinner recipe off epicurious.com. The cooking instructions are contradictory, so I winged it and made a couple changes as noted below.
Chicken Breasts Stuffed with Fontina, Artichokes, and Sun-Dried Tomatoes
1 12-ounce jar marinated artichokes, drained, coarsely chopped
1 cup grated Fontina cheese
1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
4 5-ounce skinless boneless chicken breast halves
basil, garlic salt and pepper for seasoning
Preheat oven to 375°F. Mix artichokes, cheese, and tomatoes in medium bowl. Using small sharp knife and working with 1 chicken breast at a time, cut 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth in slit to form pocket. Divide cheese mixture among chicken pockets. Press edges to seal. Sprinkle chicken with basil, garlic salt and pepper. Bake for approx 25-minutes until chicken is fully cooked and juices are clear.
Per serving: 483 calories, 32 g fat (9 g saturated), 100 mg cholesterol, 618 mg sodium, 9 g carbohydrates, 1 g fiber, 35 g protein
I thought the chicken was delicious. Frank didn't care for it, he's determined that he really doesn't like artichokes. He's complained the last few times I've made dishes that contain them. Oh well, more for me. I'll get to enjoy a leftover chicken breast for lunch today.