Balsamic and herb glazed chicken, stuffed with artichoke, bell pepper, and fennel. This Italian Stuffed Chicken will tickle your tastebuds!
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โ Ingredients
โข 2 tablespoons butter
โข 1 head fennel, roughly chopped
โข 4 boneless skinless chicken breasts
โข 1/2 cup chopped roasted bell pepper
โข 1/2 cup chopped artichoke hearts
โข 1 cup shredded mozzarella cheese
โข 1/2 cup balsamic vinegar
โข 1/4 cup extra virgin olive oil
โข 2 teaspoons dried basil
โข 1/2 teaspoon salt
โข 1/4 teaspoon pepper
โข 4 garlic cloves, crushed
โ Instructions
1๏ธโฃ Heat a small skillet over medium-high heat. Melt butter and saute chopped fennel for about 5 minutes to soften.
2๏ธโฃ While the fennel is cooking, pound of your chicken breasts until they are 1/4-inch to 1/2-inch thick.
3๏ธโฃ In a mixing bowl, combine fennel with bell pepper and artichoke hearts.
4๏ธโฃ Spoon the fennel mixture into the center of each chicken breast. Sprinkle with mozzarella cheese. Fold chicken over and secure with toothpicks so that the filling is trapped inside. Place stuffed chicken breasts into a lightly greased 9×13 pan.
5๏ธโฃ In a small mixing bowl, whisk together balsamic vinegar, olive oil, basil, salt, pepper, and crushed garlic. Pour over chicken breasts.
6๏ธโฃ Bake at 400 degrees for 30-40 minutes, until chicken reaches an internal temperature of 165 degrees F.
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Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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