Sun-dried & Artichoke Stuffed Chicken
Finally, Sammy is home. I’ve been waiting to type those words since last Wednesday night. Originally I thought being alone with the two wildlings would be a piece of cake. Whoa I was wrong. But we made it through the week and I’ve come out a stronger, more confident mama. 💪🏼 One of the things that saved me last week was “quick-fix” recipes. I call them “quick-fix” because they are obviously quick but they also pack a punch in the flavor department. With a picky three year old as my dinner guest flavor is important.
Trying to introduce new foods into G’s world has proved itself to be a difficult task. No matter how I try he resists me. Normally Sammy can get him to open his palette and take a bit of whatever we are serving up that night. But with my negotiator away for a week I had to step up my game. Knowing this child and his love of chicken I came up with something that would make us both happy.
- 2 Large chicken breasts
- Sun-dried tomatoes
- Cheese, normally I would suggest mozzarella for something light but we used Di Bruno Bros truffle cheese to give it a little more impact and it was AMAZING!
- Pinch of pepper and a dash of sea salt
Start by taking as much or as little arugula, artichokes, and sun-dried tomatoes as you prefer and chopping it all up. Set that aside and heat up a medium pan and brown your chicken 7 minutes on each side. While that is browning preheat your oven to 350. Once your chicken is done browning make nice size slit in each piece creating a little pocket. Stuff the chicken with your artichoke mixed and top with cheese of choice. Heat for 20-25 minutes enjoy!