Artichoke and Sun-Dried Tomato Stuffed Chicken Breasts

This is the perfect, most delicious weeknight dinner! Sun-dried tomatoes and artichokes are two of my favorite foods. Add fresh basil, Feta and cheddar cheeses, this Artichoke and Sun-Dried Tomato Stuffed Chicken Breasts recipe is packed with flavor!

I have felt mildly to moderately insane over the past few days. Dan has been immersed in a skydiving course, so the little boys and I have been flying solo. I try not to speak of bodily fluids too much on my food blog, but I will just say we have had our share of bodily-fluid-related incidents, as well as our share of meltdowns, tantrums and outbursts. Weee! Fun times! People keep telling me that one day I will miss this crazy time in our lives, so I do my best to absorb every bit of it.

One of the things that always keeps me feeling sane is cooking and baking! I was happy when a friend asked if I had any stuffed chicken breast recipes on my blog because I did not! I was more than happy to come up with a few options for her. Here is my first attempt. Another will follow in the next few days. Enjoy this one! I will definitely make it again.

Preheat your oven to 350 degrees F. Coat two 9x13-inch baking dishes with cooking spray and set aside.

In each of 10 defrosted chicken breast halves (I made a huge batch, so cut back, as needed), cut a slit horizontally into the breast without going all the way through to the other side.

Chop an 8-oz. jar of julienne sun-ripened dried tomatoes.

Drain and chop a 13.75-oz. can of artichoke hearts.

Chop fresh basil to equal a 1/2 cup.

In a medium bowl, combine:

The chopped sun-dried tomatoes

The chopped artichoke hearts

The chopped basil (I debated between adding basil or fresh spinach; spinach would taste great, too!)

8-oz. package crumbled feta cheese

3/4 cup shredded cheddar cheese

Mix well.

Divide the mixture between the 10 chicken breast halves and spoon into the openings.

Seal the ends as best as possible and secure with 2 toothpicks each. Divide the chicken between the 2 prepared baking dishes and bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through.

Remove the toothpicks and serve warm.