Italian Stuffed Chicken Breasts

I don't have an Italian grandmother, but if I did I'm sure she would give me a hug for this! Instead of a hug if you like this, please take a photo and post with a recipe thank you

Keith Vigon @cook_4574654

United Kingdom

I don't have an Italian grandmother, but if I did I'm sure she would give me a hug for this! Instead of a hug if you like this, please take a photo and post with a recipe thank you

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Ingredients

4 tbspolive oil
4fresh tomatoes diced
3 tbspchopped fresh basil
2 tbspchopped fresh oregano
1 canartichoke hearts (6 artichokes) drained and chopped
2red peppers chopped
225 gmozzarella cheese, cubed (you could use feta cheese)
6skinless and boneless breast fillets pounded to about 5 mm thickness
500 gcan or bottle of marinara sauce

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Steps

1

Heat the oil in a frying pan over medium heat. Add tomatoes, basil, oregano, artichoke and red peppers. Cook until just hot then remove from heat. Transfer to a large bowl and toss with the mozzarella cubes
2

Preheat the oven to 180°C.
3

Layout the pounded chicken breasts and spoon the filling into the centre, leaving about 2.5 cm clear on each side. Adjust the filling as you roll so as not to overstuff.
4

Place the chicken seam side down into road to lead to baking dish. Cover with the marinara sauce, then cover completely with foil stop