Sun-dried Tomato and Artichoke Stuffed Chicken | Primal Palate

Sun-dried Tomato & Artichoke Stuffed Chicken

An impressive but easy dinner.

10 minutes

35 minutes

Difficulty

This is our estimate based on online research.
Calories:	235
Fat:	8 g
Carbohydrates:	17 g
Protein:	26 g
Calculated per serving.

by vanessajay

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View other recipes by vanessajay

Serves: 4

Ingredients

14 oz 14 oz 14 oz Artichoke Hearts, drained
2 cloves 2 cloves 2 cloves Garlic
1 1 1 Lemon, juiced and zest
0.5 cup 0.5 cup 0.5 cup Sun Dried Tomatoes, in olive oil
1 Tbsp 1 Tbsp 1 Tbsp Basil, dried
0.5 tsp 0.5 tsp 0.5 tsp Sea Salt
0.25 tsp 0.25 tsp 0.25 tsp Black Pepper
4 4 4 Chicken Breast, or cutlets
8 pieces 8 pieces 8 pieces Prosciutto

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

Heat oven to 350 degrees.
Pulse artichoke, garlic, lemon, tomatoes, basil, salt and pepper in blender until almost almost smooth.
If using chicken breasts, butterfly and pound to 1/4 inch thickness.
If using cutlets, simply scoop 1/4 cup tomato-artichoke mixture into the center of the chicken.
Wrap starting with the thinest edge of the chicken first until you come all the way around.
Then wrap chicken with two slices of prosciutto.
Cook for 32-35 minutes, or until chicken reaches 165 degrees.