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| Italian Stuffed Chicken Breasts
Categories: Chicken, Stuffed, Italian
1/4 cup of Kalamata olive spread
2 tablespoons of mayonnaise
4 Bone-in chicken breast
one 14 1/2 ounce can of Italian Style tomatoes
one 6 ounce jar of marinated artichokes |
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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 400ºF. for 1 hour or until chicken is done. Makes 4 servings. Notes: Complete the meal: Steamed green beans and toasted garlic bread. Recipe by: Southern Living Magazine Posted to MC-Recipe Digest V1 #1032 by Suzy Wert <SuzyWert@aol.com> on Jan 22, 1998
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