ITALIAN STUFFED CHICKEN BREAST WITH A SIDE OF STUFFED MUSHROOMS

THIS WAS TAKEN FROM ANOTHER RECIPE THAT IN MY OPINION WAS MISSING/NEEDED MANY CHANGES THAT I HAVE MADE TO TAKE IT OVER THE TOP.  ANOTHER AWESOME ADD THAT I USED WAS A ROASTED PEPPER SAUCE THAT I PLACED ON THE PLATE WHERE THE CHICKEN WOULD REST AND THEN I WOULD FAN THE MEDALLIONS OUT OVER THE SAUCE.  ALWAYS HAD EXTRA STUFFING SO WHY NOT MAKE A FEW STUFFED MUSHROOMS WITH THAT.  PLEASE ENJOY AND FEEL FREE TO COMMENT BELOW.


1 JAR MARINATED ARTICHOKES, DRAINED, CHOPPED
2 CUPS GRATED ITALIAN BLEND CHEESE
1 SMALL JAR OIL PACKED SUN-DRIED TOMATOES, DRAINED, CHOPPED
5 BASIL LEAVES, CHOPPED WITH A CERAMIC KNIFE


3 LARGE CHICKEN BREAST, POCKETS CUT


5 MEDIUM SIZE MUSHROOMS,  STEMS REMOVED


PREHEAT OVEN TO 375F.


MIX ARTICHOKES, CHEESE, TOMATOES, AND BASIL IN A MEDIUM BOWL.


SET ASIDE ENOUGH STUFFING TO DO AT LEAST FIVE MUSHROOM CAPS.


USEING A SMALL PARING KNIFE INSERT FROM TOP OF BREAST (THICKEST PART) AND CAREFULLY CUT OUT A POCKET WITHOUT CUTTING ALL THE WAY THROUGH.


STUFF CHEESE MIXTURE THROUGH THE TOP BEING SURE TO OVER STUFF ENTIRE POCKET WITHOUT TEARING THROUGH.


HEAT A LITTLE BUTTER IN A MEDIUM SKILLET AND SEAR ENTIRE CHICKEN PLUS UNTIL GOLDEN BROWN.


PLACE CHICKEN IN A PAN AND BAKE FOR ABOUT 10 MINUTES.


STUFF THE MUSHROOMS WITH THE SET ASIDE STUFFING AND BAKE ALONG SIDE THE CHICKEN.


CUT CHICKEN INTO 1/2 INCH THICK MEDALLIONS AND SERVE HOT.


MAKES 4 SERVINGS.