Chicken Breasts Stuffed with Fontina, Artichokes, and Sun-Dried Tomatoes
- 2 tablespoons olive oil
- 1 tablespoon dried basil
- ½ cup oil-packed sun-dried tomatoes
- 4 5-ounce skinless boneless chicken breast halves
- 1 12-ounce jar marinated artichokes
- 1 cup grated Fontina cheese
Preheat oven to 375°F. Mix artichokes, cheese, tomatoes, and basil 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 1 cup cheese mixture am...