Artichoke and Sun-Dried Tomato Stuffed Chicken Breast

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The first time I made this, I found it too tart. This time I made it, I substituted roasted red pepper for the sun-dried tomatoes and it was fabulous! I found the filling a bit oily, so drained it before stuffing the chicken and used the excess oil for cooking the chicken!

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This is my second time making this already! I love love it and my family too...so much flavor and my 5 yr olds love it too! Thanks for this awesome recipe!

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Just made from my inlaws. I like some others did not use butter and I would definitely cut back on the oil when using marinated sun dried tomatoes. I discoverd after I had made the stuffing that I had some chicken breast and chicken tenderloins so I layed them out in a glass baking dish, spread the stuffing on top, sealed them up with aluminum foil and baked for about 30 minutes. They turned out fantastic. Moist, delicious,and no oily taste. Perfect recipe. Will make again!

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Although it was a little tricky to get the filling to stay in the chicken breasts, it was one of the most flavorful chicken dishes I have ever had! I ended up using whole chicken breasts, pounding them thin and rolling the filling inside. I think it would have worked better if I cut the chicken breasts in half first like Guy did on his show. The white wine and pan drippings make for a great sauce to go over the dish at the end! If I were to make this again, I would probably just add the entire 1/2 cup of wine at the same time to the stuffing and add the sauce to browned chopped chicken pieces, let it all simmer and meld together. The cooking time would be shorter this way as well I imagine (using the original recipe it took more like 20 minutes for the chicken to cook all the way through.

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Awesome dish,wonderful flavor. Hubby loved it would make again. Several people said it was dry. They may have over cooked the chicken. I would not cook for 10 minutes, cook according to the thickness of your chicken. I used one whole breast which the butcher thinned into a total of 6 pieces total. Then I used the mallet to pound it thinner. I used shallots instead of onion and no salt or butter also used the olive oil from the sun-dried tomato ( as suggested b/4 . Served broccoli rabe. AWESOME

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Overall flavor was good-- but my chicken was a bit dry..any suggestions...

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Replaced sun dried tomatoes with roasted red peppers and it was fantastic!

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Delicious! I paired it with parmesan cous cous and wilted spinach with garlic. Would definitely recommend this recipe!

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Super tasty. Used shallot instead of onion. Impressive enough for company. Trickiest part is keeping the stuffing intact while rolling the chicken.

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Very good! Nice flavors. I only had about 2 tablespoons of artichoke hearts so I supplemented with spinach. Everything else remained the same. I had leftover filling so I added it to parmesaan coucus. I plated it with the sauce on the bottom, coucus, then chicken, more sauce topping with chicken and more sauce. Added a little parmesan. Delicious! Without any coaxing, my husband declared, Elaine, this is great!