Artichoke and Sun Dried Tomato Stuffed Chicken
3 chicken breasts
1/3 cup marinated artichoke hearts
1/3 cup sun dried tomatoes
Freshly ground pepper
1. Preheat the oven to 450 degrees.
2. Finely chop the marinated artichoke hearts and sun dried tomatoes, set aside. Slice the chicken breasts down the side so that they have a deep pocket. Stuff them as much as you can with the artihoke and sun dried tomato mixture.
3. Sprinkle breasts with pepper, thyme and oregano. Bake until cooked through, about 25 minutes.