Sun-dried Tomato & Artichoke Stuffed Chicken

An impressive but easy dinner.

Serves: 4

Serves: 4decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Heat oven to 350 degrees.
  2. Pulse artichoke, garlic, lemon, tomatoes, basil, salt and pepper in blender until almost almost smooth.
  3. If using chicken breasts, butterfly and pound to 1/4 inch thickness.
  4. If using cutlets, simply scoop 1/4 cup tomato-artichoke mixture into the center of the chicken.
  5. Wrap starting with the thinest edge of the chicken first until you come all the way around.
  6. Then wrap chicken with two slices of prosciutto.
  7. Cook for 32-35 minutes, or until chicken reaches 165 degrees.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:10 minutes
  • cook:35 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:235
    Fat:8 g
    Carbohydrates:17 g
    Protein:26 g
    Calculated per serving.

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