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Italian Stuffed Chicken Breasts 2

Italian Stuffed Chicken Breasts 2 recipe image
This comforting Italian-inspired dish features bone-in chicken breasts that are incredibly juicy and flavorful. The secret lies in the savory spread made from Kalamata olive paste and mayonnaise, which is gently lifted under the chicken skin to infuse every bite with rich, briny goodness. As the chicken bakes in sealed foil packets, it steams in its own juices along with stewed tomatoes and marinated artichoke hearts, creating a tender, aromatic meal. It&# 226;€™s a perfect weeknight dinner that feels special enough for guests, offering a balance of hearty protein and bright, Mediterranean flavors. Simple to prepare with minimal cleanup, this recipe delivers restaurant-quality results at home.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 348.6
Dietary: Gluten-free
Description
This comforting Italian-inspired dish features bone-in chicken breasts that are incredibly juicy and flavorful. The secret lies in the savory spread made from Kalamata olive paste and mayonnaise, which is gently lifted under the chicken skin to infuse every bite with rich, briny goodness. As the chicken bakes in sealed foil packets, it steams in its own juices along with stewed tomatoes and marinated artichoke hearts, creating a tender, aromatic meal. It&# 226;€™s a perfect weeknight dinner that feels special enough for guests, offering a balance of hearty protein and bright, Mediterranean flavors. Simple to prepare with minimal cleanup, this recipe delivers restaurant-quality results at home.
Ingredients
  • 1/4 cup Kalamata olive spread
  • 2 tablespoon Mayonnaise
  • 4 Bone-in chicken breast
  • 1 can (14-1/2 oz) Italian-style stewed tomatoes, drained
  • 1 jar (6 oz) Marinated artichoke hearts, drained and quartered
Directions
  1. 1
    Preheat the oven to 400°F (200°C).
  2. 2
    In a small bowl, stir together the Kalamata olive spread and mayonnaise until smooth.
  3. 3
    Gently lift the skin on each chicken breast without detaching it completely.
  4. 4
    Spread the olive mixture evenly under the skin of each chicken breast.
  5. 5
    Press the skin back down and place each chicken breast on a large sheet of heavy-duty aluminum foil.
  6. 6
    In a separate bowl, combine the drained Italian-style stewed tomatoes and quartered artichoke hearts.
  7. 7
    Spoon the tomato and artichoke mixture evenly over the top of each chicken breast.
  8. 8
    Bring the edges of the foil up and fold them down loosely to create a packet, crimping the edges to seal tightly.
  9. 9
    Place the foil packets on a baking sheet.
  10. 10
    Bake for 1 hour, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Nutrition Facts

Servings 4

Amount Per Serving
Calories 348.6kcal
% Daily Value *
Total Fat 24.2g38%
Saturated Fat 3.9g20%
Cholesterol 86.0mg29%
Sodium 104.0mg5%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 31.1g63%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the foil packets are sealed well to trap steam, which helps keep the chicken moist during the long bake time.

For best results, use bone-in, skin-on chicken breasts. The bone helps retain moisture and adds flavor.

You can substitute the Kalamata olive spread with finely chopped Kalamata olives mixed with a little olive oil if needed.

Serve the chicken with the tomato-artichoke sauce spooned over the top. Pairs well with crusty bread or roasted potatoes.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Keywords: chicken, italian, stuffed, kalamata, olive, mayonnaise, artichoke, tomatoes, foil packet, bone-in, breast, baked, mediterranean, dinner, easy, weeknight, herbs, garlic, briny, savory
Read it online: https://www.chefs-mate.com/recipe/italian-stuffed-chicken-breasts-2/