Stuffed Chicken Breasts

After baking the end result!

This photo is the chicken browning in the saute pan.

6 chicken breast halves
6 pieces provolone cheese, diced
¾ cup artichoke hearts, drained and diced
½ cup roasted peppers, chopped
1/4 tsp cayenne pepper (optional)
2 tbsp chopped Italian parsley
olive oil
Salt and pepper

In a bowl combine provolone, artichoke hearts, roasted peppers, 1 tsp salt, ½ tsp pepper, cayenne and 2 tbsp parsley. Cut chicken breast lengthwise making a pocket along the side. Stuff chicken breasts with the mixture and sprinkle with salt and pepper. Toss a tbsp or so of olive oil in a skillet and heat on med-high. Place chicken in the pan and cook 3 minutes on both sides or until lightly brown. Transfer to an oven pan or cookie sheet (a ovenproof saute pan would be a great way to prepare this) and bake for 15- 20 minutes.

*At the class I did not use cayenne pepper. Cayenne pepper just adds a little zip to the chicken.

** Here are a few side dishes you could put with this chicken;

Roasted asparagus,

Green Beans with tomatoes (shown in the above picture)

Long grain rice

Mashed potatoes with chives