Eggplant And Artichoke Stuffed Chicken

 

Ingredients

• 6 artichoke hearts, drained and chopped
• 4 boneless, skinless chicken breasts halves, pounded to ¼ inch thickness
• 8 oz. fresh mozzarella, chopped
• 1 red bell pepper, diced
• salt and pepper to taste
• 1 jar (24 oz.) Reserve Eggplant and Artichoke Sauce

Instructions

1. Preheat oven to 350 °F and prepare a 9x11 baking dish with cooking spray.
2. In a medium bowl, make the filling by tossing ½ jar of  Reserve Eggplant and Artichoke Sauce with the diced red peppers, artichokes, chopped mozzarella, salt, and pepper.
3. Layout the pounded chicken breasts and spoon the filling into the center of each breast, leaving space on the sides. Roll each chicken breast and place seam side down in the baking dish.
4. After preparing all four chicken breasts, cover with the remaining  Reserve Eggplant and Artichoke Sauce and cover the dish with aluminum foil.
5. Bake for 40-45 minutes or until chicken is fully cooked.
6. Serve with a side of pasta and enjoy!

My Kitchen Table: 100 Pasta Recipes Paperback – Illustrated

Antonio Carluccio is the Godfather of Italian food and his passion for pasta is complemented by his extensive knowledge. This book collects 100 of his delicious pasta recipes, from the quick to the complicated, traditional to modern, light summery recipes to hearty baked dishes.

Everybody loves pasta and this cookbook will ensure that you have a recipe for every occasion.