|Chicken Breasts||1 1/2 lbs., boneless & skinless|
|Olive Oil||1 tbsp.|
|Cream Cheese||4 oz|
|Artichoke Hearts||6 oz can, drained / chopped|
|Kalamata Olives||1/4 cup, sliced|
|Mozzarella Cheese||1/4 cup, shredded|
|Garlic||2 cloves, minced|
|Salt & Pepper||To taste|
Preheat oven to 375F.
Prepare the chicken by carefully cutting a pocket through the sides of each breast. Don’t cut all the way through as it needs to hold in the filling. Season with salt and pepper.
In a medium bowl, combine cream cheese with artichokes, olives, mozzarella, garlic, and Italian seasoning. Mix well, taste, adjust seasoning if needed.
Stuff the chicken pockets with the artichoke-olive mixture. Try to keep the stuffing inside.
Heat olive oil in a large ovenproof skillet over medium heat.
Add chicken and sear for about 2-3 minutes on each side, until it starts to brown.
Place the skillet in the oven and continue to cook until chicken is cooked through and no longer pink on the inside. About 20 minutes. Enjoy!
If the stuffed chicken is cooked for a few minutes on a pan before placing it in the oven, the cooking time may only need to be about 20 minutes.
A 4 oz uncooked chicken breast usually takes about 25-30 minutes in the oven to bake until it is cooked through. Any stuffed chicken recipe that’s not cooked on the stovetop for a bit at first should take about 25-35 minutes at 375˚F or until a thermometer reads 165˚F (74˚C).
Place the whole pan in the oven and bake for 20 minutes until the chicken is cooked through or a thermometer reads 165 F.