Artichoke Stuffed Chicken Breast But With A Different Hat


This is based on recipe #350909, and i thought i would try it a bit differently one night. it's done basically the same, just roasted red bell pepper and provolone cheese on top, instead of mozzarella. enjoy!!

Steps


Preheat oven to 375f.
Line sheet pan with aluminum foil and treat with nonstick cooking spray.
Slice chicken breast in half carefully and open up to a larger piece.
Salt and pepper both sides.
Mix next 7 ingredients , reserving 1 / 4 cup mozz cheese for the topping.
Place 1 tbsp of filling on each opened breast and fold over gently.
Bake for 30 min or until chicken is done.
Take out and top each breast with half of sliced red pepper and one slice of provolone cheese , and italian seasoning.
Put back in the oven for 5 - 10 min , or until cheese just starts to melt.

Ingredients


chicken breasts, marinated artichoke hearts, sweet onion, mozzarella cheese, parmesan cheese, garlic powder, lemon-pepper seasoning, dried basil, provolone cheese, roasted red pepper, italian seasoning