Fontina and Artichoke Stuffed Chicken

Happy Valentine's Day

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Light the candles and bring the flowers - we're giving you our favorite recipes for Valentine's Day. From chocolate delights to sumptuous steak, you'll find a little bit of everything.


Fontina and Artichoke Stuffed Chicken

Fontina and Artichoke Stuffed Chicken
2 Raley's boneless, skinless chicken breasts
Freshly ground sea salt to taste
Freshly ground pepper to taste
1/4 cup small cubes Fontina cheese (in our Deli)
1/4 cup coarsely chopped marinated artichoke hearts
1/4 cup Nob Hill Trading Co. Roasted Bell Peppers
2 tbsp. snipped fresh basil
1 tbsp. butter
1/2 cup chicken stock
1/4 cup white wine
2 tbsp. pine nuts, toasted

Serve with Lemon Vermicelli and an arugula salad to round out this meal.

Prep: 30 minutes, Cook: about 30 minutes, Serves: 2

1. Place each chicken breast in a large resealable plastic bag and fold over top. Pound as thinly as possible with a meat mallet.

2. Lay flat on a board and season with salt and pepper. Place equal amounts of cheese, artichoke hearts, peppers and basil in the center of each. Fold in all 4 sides to enclose filling and secure in several places with kitchen twine.

3. Melt butter in a medium skillet over medium-low heat. Place chicken in skillet with open side down. Let cook for 10 minutes. Turn and tent skillet with foil and cook for 10 minutes more, rolling chicken occasionally to brown all sides. Add stock and wine to skillet and increase heat to medium-high; cook for 10 to 12 minutes or until liquid has formed a nice glaze, turning occasionally. Sprinkle with pine nuts. 

Nutritional Information:
433 calories, 44 g protein, 23 g total fat (8 g sat., 0 g trans), 7 g carbohydrate, 1 g fiber, 2 g sugar, 133 mg cholesterol, 551 mg sodium, 11 points


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