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Artichoke and Tomato Chicken
Artichoke and Tomato Chicken
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Exciting new family-friendly recipe innovation!
Ingredients:
  • 0.25 cup olive oil
  • 4 fresh tomatoes, diced
  • 3 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh oregano
  • 6 artichoke hearts, drained and chopped
  • 2 red bell peppers, chopped
  • 1 (8 ounce) package mozzarella cheese, cubed
  • 6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
  • 2 cups marinara sauce
Instructions:
  • In a skillet over medium heat, warm oil and add tomatoes, basil, oregano, artichoke hearts, and red peppers. Cook until warmed through, then transfer to a large bowl and mix in mozzarella cubes.
  • Preheat the oven to 350°F (175°C). Spread the pounded breasts out and generously spoon filling onto the center, leaving space on each side. Roll them up, adjusting the filling as needed to avoid overfilling. Arrange the rolls seam side down in a 2-quart baking dish. Top with marinara sauce and cover tightly with a lid or aluminum foil before baking.
  • Roast in the preheated oven for 35-45 minutes until the chicken is fully cooked. Enjoy the delicious result!

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