Pesto Stuffed Chicken With Artichokes And Sundried Tomatoes

The chicken is easy to prepare but tastes, and looks, gourmet!

Directions

1. In a food processor, pulse tomatoes, garlic, basil, pesto, and artichokes. Mixture should have some small chunks remaining.

2. Place about one and 1/2 tablespoon of mixture into each piece of chicken. Fold over and secure with toothpick.

3. Spread remaining mixture over chicken.

4. Place in Pyrex baking dish. Pour wine at the bottom of the pan.

5. Allow to marinate for about one hour.

6. Bake (uncovered) at 350°F for 45 minutes, basting halfway through.

Notes:

Remove toothpicks prior to serving.

Artichokes Erin Grunstein Erin.eats.mtl Pargiot Pargiyot Pesto Stuffed chicken Sun dried tomatoes Sundried tomatoes